Munchies: Basque Country (Episode 3)

Les presentamos el tercer programa que Munchies ha dedicado a Euskal Herria, esta vez pasamos de la comida de mar a las carnes rojas, visitando Tolosa. Tras la experiencia casi religiosa de comerse un chuletón, toca el turno de visitar Astigarraga para hacerle los honores a su mundialmente conocida sidra. De ahi a probar un excelente jamón.

Aquí lo tienen:

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Steak, Cider, & Baby Piglets: MUNCHIES Guide to the Basque Country (Episode 3)

In the Basque country, where many trace their names back to time immemorial, family is key. In Blood Lines, Irene explores how Basques pass down food traditions over generations in the region’s rural heartland. At the Urdapilleta farm, she’ll get her body clock going when she gets to cuddle baby piglets (all is forgotten when she tries the bacon). There’s also the Zapiain sidreria or cider house, with its five-hundred-year history, and the Casa Julian steakhouse. Prepare to shed a tear of joy with Irene as she chomps her way through two pounds of the biggest, baddest chuleta steak she’s ever tasted.

Recipes:

Marinated Grilled Bacon with Apple Mash - http://bit.ly/1KJFIB9

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