Spanish gastronomy is as rich as its regions are varied. From north to south, from east to west, geographic, climatic and historical diversity has shaped the way Spaniards cook and enjoy food. In this class, we want to show you just a sample of the variety of our regional cuisine.
Follow our local chef instructions in real time to make your Spanish menu of two renowned recipes from North and South of Spain.
Piquillo pepper is a type of red sweet bell pepper grown in Northern Spain. Its triangular shape and smoky flavor are their distinguishing features. The delicate, sweet flavor is achieved after being wood roasted and hand peeled one by one.
Stuffed piquillo peppers are a ubiquotous pintxo (individal tapa) in all bars in Northern Spain (Basque Country, Rioja, Navarra,...), as stuffing possibilities are endless. The recipe presented here is one of the most usual, stuffed with meat and accompanied with a sauce from their own flesh.
From Cordoba (Andalusia, Souther Spain) the Eggplant with Salmorejo, is an example of how olive oil plays a key role in Spanish culture, and particularly in Andalusia, where most of the olive tree fields are located. In Spanish we say Berenjenas a la andaluza con salmorejo, as the words a la andaluza refer to the cooking method of flouring and deep-frying. The recipe, yet simple, unveils tricks about getting the most of this method, common in Spanish tapas making.
Salmorejo is itself a dish on its own, but in this case we will use it as a dipping sauce. Again, 4 basic ingredients: tomato, bread, oil and garlic result in one of the most attractive purees that you will find in Mediterranean gastronomy. Sometimes confused with Gazpacho, the other, more famous, cold tomato soup, the samorejo consistency and flavor differ from gazpacho even using the same base ingredients.
When you sign up, you receive a booking confirmation email with:
Two days before the class, you receive a Zoom link to connect to the videocall.
Below is the list of ingredients needed for this class, you will find a more detailed one in the Class Handbook, with the necessary measures and alternatives in case of dietary requirements. All of them should be available at your local supermarket. Obviously, there are different grades, varieties, origins, and brands. We suggest some varieties and brands, but it's your decision to choose the ones that best suit your budget.
Both recipes are easily adaptable to any dietary requirement (vegan, gluten-free, dairy-free,...). Don't forget to mention them in your booking.
No special utensils or appliances are required for this menu: skillet, saucepan, measuring spoons, blender,... You will find a detailed list of necessary and suggested pans and utensils in your Class Handbook.