La Cuchara de San Telmo

elBulli in Girona is considered amongst the finest restaurants in the world, chef Ferran Adrià without doubt world class and with this in mind it may or may not surprise you to find two graduates of the aforementioned establishment in the heart of Donosti's Parte Vieja. However, this is the case and a visit to La Cuchara could be one of the highlights of a visit here. A tiny eatery concealed in an alleyway at the San Telmo end of the Calle 31 de Agosto you will have to fight your way to the bar. This place is getting an international reputation, with good reason.

Try ordering the Carrillera and you will not be disappointed, a recipe is available here courtesy of www.bodegarturo.com
INGREDIENTES
Carrilleras: 1 kg. de carrilleras limpias, 2 cebollas,
3 zanahorias, 2 tomates maduros,
hierbas aromáticas (laurel, tomillo, orégano,...),
1 copa de vino blanco seco.

Mollejas: 250 gr. de mollejas, 3 dientes de ajo, 1 guindilla,
50 cc. de aceite de oliva virgen.

Risotto: 2 boletus grandes,
1 puerro, 150 gr. de mantequilla, 50 cc. de nata,
200 gr. de arroz cocido.

PREPARACIÓN
Ponemos las carrilleras en una tartera de barro acompañadas
del resto de sus ingredientes. Dejar cocer a fuego lento hasta que estén tiernas (2 h. aprox.). Cuando estén un poco frías se cortan en lonchas de +/- 1 cm. y se reservan. Trituramos la salsa y la pasamos por el chino. Las mollejas se saltean en una sartén con aceite de oliva,
la guindilla y el ajo. Una vez doradas salpimentar. A parte, pochar en la mantequilla el puerro bien picado, añadir los boletus cortados y su jugo. Saltear, añadir el arroz y salar.
Finalmente, presentar la carrillera colocada en forma de abanico, salsear
con su salsa, añadirle las mollejas salteadas y terminar la presentación con
una corona de arroz.

Here is a translation done by a well known search engine...

INGREDIENTS

Jaws: 1 kg of clean jaws, 2 onions,
3 mature carrots, 2 tomatos,
aromatic grass (laurel, thyme, oregano...),
1 glass of dry white wine.

Mollejas: 250 gr.. of mollejas, 3 teeth of garlic, 1 guindilla,
50 cc. of virgin olive oil.

Risotto: 2 boletus great,
1 puerro, 150 gr.. of mantequilla, 50 cc. of cream,
200 gr.. of cooked rice.

PREPARATION
We put the jaws in a tartera of mud accompanied
of the rest of its ingredients. To let cook to untimed fire until they are tender (2 h. approx). When they are a little you cold cut in lonchas of +/- 1 cm. and they are reserved. We crushed the sauce and we passed it through the Chinese. Mollejas is skipped in a frying pan with olive oil,
guindilla and garlic. Once gilded to salpimentar. To part, to pochar in mantequilla puerro well mincemeat, to add boletus cut and its juice. To skip, to add the rice and to salar.
Finally, to present/display the jaw placed in fan form, to salsear
with its sauce, to add mollejas skipped and to finish the presentation to him with
a rice crown.


elBullirestaurant
Cala Montjoi S/N
Tel. 972150457
Fax. 972150717
17480 Roses (Girona) www.elbulli.com

La Cuchara de San Telmo
31 de Agosto, 28
San Sebastián-Donostia
20003
+34 943 42 0840

Alubias de Tolosa

Alubias de Tolosa
Originally uploaded by tim wright.

During the English winter I really enjoy black peas, especially on bonfire night. Alubias remind me of black peas a little bit, but only a little bit.

Another feature of Alubias de Tolosa that reminds me of home is black pudding, a basque speciality and also a speciality of north west England where I'm from.

Does this sound like a promising combination? To a lot of people it won't but hang on and wait for the recipe.

WARNING!!!

This is one you'll struggle to find the right ingredients for so maybe it is one to try in a restaurant over here, although I once found a jar of Alubias de Tolosa in Harvey Nick's food hall for about fifteen pounds (not a bargain).

This recipe for alubias comes from Roberto Ruiz, chef of the Fronton Beotibar in Tolosa itself.

Ingredients

1 kilogram alubias de Tolosa soaked in water overnight then drained
4-5 liters water
Salt
4 cloves garlic, peeled
2 tablespoons olive oil
1/2 onion
1.5 kilograms pork ribs
3 black puddings (ones with onion are nicest)
guindillas de Ibarra (pickled green peppers)
1 cabbage

Method

Alubias

Put the alubias in an earthenware dish with cold water. Add oil and the onion and heat to boiling on the hob. Add a little more cold water to stop the beans from boiling and cook slowly over a low heat occasionally adding another glass of water if necessary. Halfway through heat some oil in a deep frying pan, fry the garlic cloves until golden and then remove them. Add the chopped onion. After the onion browns, add the beans from the earthernware dish. When the cooking is finished, which takes around 4 to 5 hours, add salt and let the beans rest a half hour

Accompaniment

Finely chop ther cabbage, and put it in to cook with the ribs on a hot ring for two hours. Season with salt and set aside. Prick the black puddings and cook for around 15 mins.

To Serve

Place the cabbage, well drained, in the center of a large serving dish. Cover with alubias and arrange the ribs and black pudding around it. Serve the guindillas on a side plate to be chopped and added to the beans as desired.

For what we are about...

DSCF1855
Originally uploaded by tim wright.

The Basque Country stands apart, not only from Spain but from the rest of Europe, in part due to its amazing food. Ranging from the normal kitchen output from the average ama de casa to Michelin starred restaurants, the pure quality of ingredients and the care and imagination shown produce world class dishes.

Great tradition is complemented by innovation, methods are passed from generation to generation. Seasonal produce is always used and combined in an authentic Basque way.

Can this be reproduced eslewhere? Experience tells us that not everything is possible, water makes a big difference to some recipes as does climate.

So no, not everything can be reproduced but on this page we will introduce some of the classics to you and also some of the cutting edge new cooking.

Tips on where to eat and what to see in the Basque country will also feature.

But also a plea...

We live here and work here, some places are hidden gems, if you come here and enjoy them keep them to yourselves!