Pintxos by Hirigoyen, Gerald -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Introduction About Wine A La Plancha: On the Griddle

Prawns with Garlic Chips and Preserved Lemon Calamari with Peppers and Wild Mushroom Salad Hanger Steak with Chimichurri Duck Breast with Oranges and Green Olives Pork Medallions Confit with Curried Apple and Celery Root Salad Scallops with Lychee Gazpacho Spiced Butterflied Quail Elcano Lamb Loin with Kumquat Chutney

Habas: Shelling Beans

Braised Red Beans with Morcilla Black-Eyed Pea Salad with Calamari Fava Beans with Crème Fraîche and Mint White Bean and Salt Cod Stew with Marinated Guindilla Peppers Gigante Beans with Boquerones Poor Man’s Cassoulet Pipérade Braised Beans with Baked Eggs Lentil Gratin with Braised Serrano Ham White Bean Salad with Manchego, Avocado, Apple, and Meyer Lemon

Bocadillos: Little Sandwiches

Watercress with “Perfect Blonde” Walnuts and Roasted Peaches Roasted Eggplant Spread with Boquerones Figs Marinated in Sherry with Aged Goat Cheese and Basil Chopped Egg Salad with Caper Berries and Fresh Herbs Warm Toasted Bread with Tomato Spread and Serrano Ham Griddled Ham and Cheese Bocadillos Mr. Williams’s Fried Chicken Sandwich Seared Tuna with Onion Marmalade Cumin-Scented Lamb Burgers

Estofados: Stews and Braises

Octopus Murcia Clams with Spicy Smoked Tomatoes Spicy and Sweet Chicken Wings Monkfish in Olive Oil, Tomato, and Saffron Chicken Thighs with Spicy Basque “Ketchup” Spicy Lamb Meatballs with Cucumber Salad Braised Lamb Shoulder with Fideo Pasta in Parmesan Crust Oxtails Braised in Red Wine Beef Short Ribs in Moscatel

Organos: Innards

Lamb’s Tongue with Mâche and Piquillo Peppers Calf’s Liver and Caramelized Shallot Brochettes Morcilla in Cider Crisped Pig’s Trotters with Egg and Fresh Herb Salad Tripe Aita Oxtail Empanadas with Spicy Mango Dip Braised Veal Sweetbreads in Madeira

Fritos: Fried Bites

Artichoke Chips with Lemon Aioli Basque Fries Crispy Shrimp with Piment D’Espelette Fried Calamari with Romesco Sauce Vegetable Tempura with Orange Saffron Aioli Chicken Skewers with Yogurt-Mint Dipping Sauce Serrano Ham Croquettes

Ensaladas: Salads

Sautéed Piments D’Anglet with Balsamic Vinegar and Manchego Cheese Mussels in Red Wine Vinaigrette with Bread Salad Roasted Beets with Moroccan Spices and Aged Sherry Vinegar Sardines Escabeche Tomato and Watermelon Salad Snapper Ceviche Marinated Baby Octopus with Tomato and Fennel Salad Bacalao Fresco with Oysters and Crème Fraîche

Pintxos: Skewers

Baby Beets, Cucumbers, Olives, and Feta Skewers Anchovies with Tomatoes and Parsley-Dusted Garlic Caramelized Onions with Idiazábal Cheese Deviled Eggs and Shrimp Scallops with Apples Sausage and Guindilla Pepper Skewers

Montaditos: Bites on Bread

Salt Cod with Pipérade Eggplant and Aged Goat Cheese Tuna Belly with Lemon Confit Seared Beef with Piquillo Pepper and Shallot Jam Sardine Rillettes and Pimientos De Padrón Potato and Chorizo Brandade

Sopas: Soups

Cold Avocado and Cilantro Soup White Asparagus Vichyssoise Cold Melon Shooters with Serrano Ham Crisps Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon Dungeness Crab Bisque Basque Clam Chowder

Pantry

Aioli Beans Boquerones Bread Crumbs Calamari Chicken Stock Confit of Lemon Crème Fraîche Fried Shallots Garlic Chips Ham Chips and Ham Dust Hard-Cooked Eggs Moscatel Vinegar Reduction Oils Olives Peppers Piment D’Espelette Pimentón Pipérade Roasted Peppers Romesco Sauce Salt Cod Sausages Serrano Ham Sherry Veal Stock Vinegar

Sources Acknowledgments Index

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