Basque Country Style Spaghetti Recipes

BASQUE COUNTRY-STYLE SPAGHETTI

Basque Country-Style Spaghetti image

Make and share this Basque Country-Style Spaghetti recipe from Food.com.

Provided by CJAY8248

Categories Spaghetti

Time 20m

Yield 1 bowlful, 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb spaghetti
1/4 cup butter
1/4 cup olive oil
4 large garlic cloves, minced
20 medium shrimp, peeled
1/4 teaspoon salt
1/2 teaspoon pepper
3 tablespoons fresh parsley, minced
1/4 cup parmesan cheese, freshly grated

Steps:

Bring 3 qts. water to boil in large pan. Add spaghetti and cook until tender but still firm to the bite, 8-10 minutes. Meanwhile, heat butter and olive oil over medium heat in large skillet. Add garlic and cook until golden. Discard garlic pieces. Garlic should be smashed with the flat side of knife, not minced if you wish lighter garlic flavor. Add shrimp, salt, pepper, and 2 Tblsp. parsley to skillet and cook until shrimp turn pink, 1 to 3 minutes. Remove skillet from heat. Drain cooked spaghetti and add to skillet, along with parmesan cheese. Place mixture in warmed serving bowl and sprinkle with remaining tablespoon parsley. Serve at once with tossed salad and garlic bread.

Nutrition Facts : Calories 488.3, Fat 27.9, SaturatedFat 10.5, Cholesterol 78.9, Sodium 377.4, Carbohydrate 44.4, Fiber 2.1, Sugar 1.1, Protein 14.9

BASQUE-STYLE CRAB WITH PHYLLO AND AIOLI

Basque-Style Crab With Phyllo and Aioli image

Make and share this Basque-Style Crab With Phyllo and Aioli recipe from Food.com.

Provided by ratherbeswimmin

Categories Crab

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped leek, white part only
1 garlic clove, minced
1/4 cup finely chopped tomatoes
1 tablespoon minced parsley
kosher salt
fresh ground black pepper
2 tablespoons clam juice
2 teaspoons brandy
2 tablespoons dry white wine
1/4 lb cooked king crabmeat, finely chopped
3 sheets phyllo dough
mild oil, for frying
minced parsley, for garnish
5 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon fresh lemon juice
1 1/2 tablespoons lightly beaten eggs
1 cup mild olive oil

Steps:

Make the Alioli: mash the garlic and salt to a paste in a mortar.
Mash in the lemon juice; then stir in the egg.
Using a rubber spatula, transfer the mortar mixture to a food processor; with the motor running, add the oil in a thin steady stream, pausing to scrape down the sides with a rubber spatula, if necessary; refrigerate until ready to use.
Heat the oil in a skillet; slowly saute the onion, leek, and garlic until softened.
Add in the tomato, parsley, salt, pepper, clam juice, brandy, and wine; simmer 5 minutes over medium heat until most of the liquid has evaporated.
Stir in the crabmeat and cook 5 minutes; taste for salt; add if necessary.
Stack 3 phyllo sheets together; cut through all three layers to make 6 triangles, each 3 ½ x 2 ½ inches.
Keep covered with a damp towel.
Pour oil to a depth of at least 1 inch in a skillet and heat until it quickly browns a cube of bread (or 365° per thermometer).
Fry the three-layer triangles of phyllo as one, until lightly golden; drain on paper towels.
To serve, heat the crab mixture and place about 2 tablespoons on each of 6 small individual plates and cover with a phyllo triangle.
Drizzle the alioli over the top in an attractive design, and sprinkle with parsley.

Nutrition Facts : Calories 410.1, Fat 39.4, SaturatedFat 5.6, Cholesterol 23.4, Sodium 375.7, Carbohydrate 8.3, Fiber 0.5, Sugar 0.9, Protein 5

BASQUE COUNTRY

Basque Country image

The equal proportions of vermouth and cider make this cocktail especially easy to pour or batch up. Choose a cider with a bit of tartness and funk, and reach for a quality red vermouth. Sweet and slightly viscous, it stands up to and smooths out the cider's personality. Finally, don't skimp on the garnish. The orange, olives and peppers should be deployed in a way that feels less like decoration and more like a snack. Drop the skewer straight into your cocktail to impart notes of citrus and brine - or lay it on top to snack on and sip at your leisure.

Provided by Rebekah Peppler

Categories cocktails

Yield 1 drink

Number Of Ingredients 4

Ingredients

Ice
1 1/2 ounces sweet vermouth
1 1/2 ounces Basque or Basque-style cider
Orange half wheels, green olives (such as Manzanilla), Guindilla peppers (also called Piparras), for garnish

Steps:

Fill a lowball glass with ice. Add the sweet vermouth and cider, stir gently to combine. Thread a skewer with an orange half wheel, a few olives and a Guindilla pepper, and garnish.

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