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Our first assignment was to prepare two Basque pintxo. Using the traditional long
of the most popular Spanish tapas, the toothpick, we skewered slippery green
Gilda and homemade croquetas. We were olives wrapped with slender anchovy filets
especially interested in discovering the se- and piquant guindilla green peppers. De-
crets of making croquetas - those crispy signed to make you thirsty, we welcomed
fried bites filled with creamy bechamel and the glasses of vermouth served as we
flavored with jamon, mushrooms, cheese or downed our creations in one bite.
seafood. The secret to croquetas, Chef Arantxa
Strong, salty, pickled flavors are the explained, is refrigerating the butter-rich
hallmark of Gildas, said to be the first bechamel until it is the consistency of
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