Zazpiak Bat Basque Center in Rosario N E W B a S Q U E C U I S I
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PULL-OUT SECTION 19 N E W Bas QU E CUisine Zazpiak Bat Basque Center in Rosario Entre Rios 261 • Rosario (Argentina) Itziar Aguirre's cuisine bears all the weight and substance of traditional cooking, accompanied with more modern and avant-garde elements. Her recipes are straightforward; as are the flavours she creates. For the past 15 years she has been running the restaurant at the Basque Center in the city of Rosario, Zazpirak Bat, together with her family. She completed her training in the Basque Country, in Buenos Aires and in Rosario. Her journeys, experiences and acquired skills have all played their part in forming this chef with her enthusiasm for new ideas and a deeply-rooted tradition in Basque cuisine. PI CKL E D re D MULL ets W it H A W ar M roast V E G eta BL E sa L A D ser V E D W it H A G reen O L I V E V inai G rette I N G R E D I E N T S (serves 4) METHOD: Pickled red mullets: Pickled red mullets: Clean the previously scaled and gutted fish 5 red mullets thoroughly. Season with salt and pepper and 3 cloves of garlic seal in a frying pan with olive oil. Remove and 1 chili pepper set aside. Place the vinegar, mint leaves, sliced garlic and chopped chili into a pan. Bring to 125 ml olive oil the boil. Remove from the heat and add the 100 ml wine vinegar remaining olive oil. Pour the prepared mixture 5 mint leaves onto the red mullets and leave to marinate in Green olive vinaigrette: the fridge for 4 hours. Roast vegetables: Clean the scallion. Separate the green part and blanch it in water. Then dry it thoroughly. Cut into 2 green peppers Roast vegetables: fine strips and fry in olive oil. Set aside on 2 red peppers Remove the skin from the onions. Wash all absorbent paper. Finely chop the rest of the 2 yellow peppers the vegetables. Place the peppers, onions scallion. Set aside. Cut the green olives in slices. Set 2 onions and the head of garlic into a dish with a aside. Cut the red pepper in brunoise. Set aside. 1 head of garlic little olive oil, two bay leaves and two sprigs Place the vinegar, paprika, salt, onion, olives and of fresh thyme. Cook in a preheated oven at 2 zucchinis pepper in a bowl. Lastly add olive oil. Set aside. 180º C for 10 minutes, turning the 2 eggplants vegetables once. 3 bay leaves Once the vegetables are cooked, cover the PRESENTATION: 3 sprigs of fresh thyme Fillet four red mullets and flake the remaining peppers with a cloth so that their skin peels off 50 ml olive oil red mullet. Season the vegetables that had been easily after a few minutes. Peel carefully. Cut set aside with salt and freshly ground black the peppers using a 10 cm-diameter ring. Set pepper. Place the 10 cm-diameter ring on the Green olive vinaigrette: aside with the onions, cut in quarters, and the plate and arrange the ingredients in the ring in 1 scallion cloves of garlic. Cut the zucchinis and the the following order: first the peppers (green, red, 1/2 red pepper eggplants into 1/2 cm slices. Place in a bowl yellow), then the eggplant, zucchini, flaked red 16 pitted green olives with the seasoning: salt, ground pepper, bay mullet and two fillets per person. Lastly place the leaf, fresh thyme and olive oil. Roast on both 1/2 tsp. hot paprika onions, roast garlic and the green part of the sides on a preheated grill. Once cooked, cut the 20 ml balsamic vinegar fried scallion. Accompany with fresh endives and slices in half. Set aside. salt to taste the green olive vinaigrette. 60 ml olive oil.