Kokotxas
Hake cheeks, a Basque delicacy. Prepared in various ways, often 'pil pil' or 'en salsa verde' (green sauce).
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Restaurante Bernardo Etxea
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The Basque region, nestled between Spain and France, boasts a unique culinary tradition shaped by its proximity to the Bay of Biscay and its mountainous terrain. Seafood has always been a cornerstone of Basque cuisine, and the resourceful use of every part of the fish, including the cheeks (kokotxas), reflects a long history of sustainable fishing practices and a deep appreciation for simple, high-quality ingredients. The development of sauces like pil pil further reflects the Basque talent for transforming basic elements into exquisite flavors.
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Kokotxas are considered a delicacy in Basque cuisine, often served as a pintxo (Basque tapas) or as a main course. They represent the region's commitment to using high-quality, locally sourced ingredients and its expertise in transforming simple dishes into culinary masterpieces. Sharing Kokotxas is often a communal experience, reflecting the importance of food in Basque social life.
Basque Culinary Identity
Kokotxas are strongly associated with Basque culinary identity, showcasing the region's focus on seafood and simple yet refined flavors.
Social Gathering and Sharing
Enjoying Kokotxas is often a social event, served as pintxos or shared plates in bars and restaurants, emphasizing the importance of food in Basque community life.
Resourcefulness and Sustainability
The use of hake cheeks highlights a tradition of using every part of the fish, reflecting a commitment to sustainable fishing and minimizing waste.
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Kokotxas offers a delicate, gelatinous texture and a subtle, briny flavor of the sea. The cooking method, often in pil pil sauce or similar preparations, enhances the natural sweetness of the hake cheeks and adds a rich, garlicky, and slightly spicy dimension.
The primary flavor is the delicate, slightly sweet and subtly fishy taste of the hake cheeks themselves. The texture is a key component: tender, succulent, and almost gelatinous. Pil pil sauce contributes garlic, olive oil, and a gentle heat from chili pepper (optional), creating a harmonious blend that complements the hake cheeks without overpowering them. Parsley adds a fresh, herbaceous counterpoint.
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Freshness is Key
Use the freshest hake cheeks available. The quality of the ingredients is paramount for this dish.
Mastering Pil Pil
The key to pil pil sauce is emulsification. Use a good quality olive oil and control the heat to create a creamy, emulsified sauce. Constant, gentle movement of the pan is crucial.
Gentle Cooking
Cook the hake cheeks gently to avoid toughening them. They should be just cooked through, retaining their delicate texture.
Seasoning
Seasoning is important, but less is more. Salt and freshly ground black pepper are usually sufficient to enhance the natural flavors of the dish.
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