Carlos Arguiñano explains the recipe for making traditional Biscayan sauce, a sauce widely used in Basque cuisine.
The biscuit sauce Its main ingredient is chorizo pepper and it is used to accompany various typical Basque dishes, such as biscuit cod. It is also used in meat and vegetable dishes.
- 2 cloves garlic
- 2 red onions
- 1 apple
- 5 chorizo peppers
- 20 g bread crumbs
- 100 ml. of wine
- 300 ml. of water
- extra virgin olive oil
Preparation of the traditional recipe for Biscan sauce:
Put it down chorizo peppers to soak in hot water for 20-30 minutes. Then dry them and remove the meat or pulp. Book it.
Brush your teeth Garlic, cut them into slices and put them to brown in a saucepan with a little olive oil.
Peel Red onion and chop them. Add them to the casserole.
Peel Apple, chop it and add it to the casserole.
Season and fry gently for about 8-10 minutes.
Add to the casserole chorizo peppers meat,, bread crumbs sliced, wine and Water. Let it cook over low heat for about 10 minutes.
Pieces sauce with a mixer and strain it.
You can use this sauce to accompany fish, meat or vegetables.
See recipes with biscuit sauce
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