Pintxos: A Basque Specialty

Normally, combining sharp objects and food should be avoided. In the Basque Country, however, the skewering of food with toothpicks transformed a would-be “tapa” into pintxo—a term derived from the Spanish verb “pinchar” meaning “to spear.” Today pintxos may be served without the skewer, but nevertheless remain distinct from tapas, a term generally referring to a small portion or appetizer in Spanish cuisine. Pintxos represent unique culinary combinations and are often seen as an art in which presentation is a priority. The masterpiece is then displayed and consumed as snacks and appetizers at pintxo bars or taverns.

Pinxtos are a cornerstone of Basque cuisine, and are traditionally consumed with groups of friends and relatives, reflecting the Basque people’s strong connection to community. To eat pintxo is to celebrate the unique culture of the Basque people, who strongly affirm their distinction from the neighboring countries of Spain and France. After all, today the Basque Country, or Euskal Herria is an autonomous nation within Spain, complete with its own government, parliament, and official language—Euskara, a language previously banned under dictator Francisco Franco.

Not surprisingly, this regional pride is displayed in the creation of pintxos, and Basque cuisine in general, which proudly highlights staples unique to the coastal part of the region bordering the Bay of Biscay. To make the pintxos recipes below, I paid homage to Basque maritime tradition by preparing dishes featuring anchovies, sardines, and shrimp.

These recipes, adapted from The Basque Table, are a great way to explore the food culture of this fascinating region. Many use the same ingredients, with the main differences between each dish found in the preparation.

Green Pepper, Serrano Ham/Prosciutto, and Anchovy Pintxos (Makes 10)

Ingredients:

3 tablespoons olive oil

1 green bell pepper, seeded and cut into 1-inch-long strips

3 large hard-boiled eggs

Ten ¼ to ½-inch-thick slices from a slender, European-style baguette

10 thin slices Serrano ham or prosciutto, each about 3 inches long and 1 ½ inches wide

10 canned anchovy fillets

1. In a skillet, heat the oil over medium heat. Reduce the heat to medium-low and add the pepper strips. Sauté them for about 15 minutes, until they are tender. Remove them from the skillet, and let them cool completely.

2. Cut the egg into thin lengthwise slices, with each slide containing some yolk (discard the slices that do not have any yolk), producing 10 slices.

3. Spread a portion of cooled peppers on each side of bread. Top with a slice of ham, a slice of egg, and an anchovy fillet. Serve at room temperature.

*Note: The egg here is the surprise show-stopper (working as a palette cleanser and also a nice contrast between other flavors in the dish), so make sure you have plenty of it to go around.

Baked Sardines

Ingredients:

24 fresh sardines, cleaned, heads discarded*

Coarse salt

¼ cup olive oil

2 tablespoons minced garlic

2 tablespoons minced flat-leaf parsley

1 tablespoon dry breadcrumbs

4 cups mixed baby greens

1. Preheat oven to 450 F

2. Lay sardines on baking sheet or dish and sprinkle with salt, garlic, parsley and breadcrumbs.

3. Bake for 10 minutes, until just cooked through

Spread greens on a platter and place sardines around them. Serve.

Sizzling Garlic Shrimp

Ingredients:

½ cup olive oil

2 teaspoons chopped garlic

2 teaspoons hot red pepper flakes

2 teaspoons salt

48 medium shrimp, peeled

Chopped flat-leaf parsley

1. Combine and heat oil, garlic, hot pepper flakes and salt in a saucepan for 1 to 1.5 minutes, until oil sizzles.

2. Add shrimp to sauce pan, and cook for 2 minutes. Remove sauce pan immediately from heat, sprinkle shrimp with parsley and serve while still sizzling

*Note: Go easy on the chili flakes and garlic so you can taste the many nuances of this dish.

Explore the Basque Country with Food First on a Food Sovereignty Tour! More information here.

Works Referenced

1. Barrenechea, Teresa. The Basque Table: Passionate Home Cooking from One of Europe’s Great Regional Cuisines. Boston: Harvard Common Press, 1998.

2. Turow, Eve, “Pintxos: The Flavors of Spain on a Toothpick.” Kitchen Window. 29 February 2012. 14 June 2012. <http://www.npr.org/2012/02/28/147571827/pintxos-the-flavors-of-spain-on-a-toothpick>.