A pas­sion for Basque cui­sine man­i­fests in a pi­quant pile of eggs, topped with Iberico ham and piquillo pep­pers that is

The Guardian - Cook - - To Finish -

hen­ever I’m trav­el­ling, the dish I long for most upon my re­turn is scram­bled eggs with piquillo pep­pers. I might have spent a life­time fo­cus­ing on cre­ative cui­sine, but this is the dish that means home to me. In Spain, and cer­tainly in the Basque re­gion, break­fast isn’t such a big thing – this is more of a lunch or a din­ner dish. For break­fast, I just have fresh mint tea and four but­ter bis­cuits, the tra­di­tional kind.

WEggs are cen­tral to my cui­sine, both at Arzak (in San Se­bastián) and Ametsa (in Lon­don) – I al­ways have an egg dish on the tast­ing menu. I once did an egg dec­o­rated with green pars­ley sauce and squid ink sauce, in­spired by graf­fiti I saw on the wall near my home. Our most pop­u­lar one, cur­rently, is the huevo en­ho­jado (egg in the leaf ) at Ametsa. Each dish in­volves very dif­fer­ent tech­niques.

I was born in the restau­rant. My grand­par­ents founded Arzak in 1897,

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