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Wagyu Beef Cheeks🐮, Piquillo Peppers 🌶, parsnips
This will be the main course for our Basque menu on the 28th of February.
I’ve always loved cooking traditional dishes.
In my hometown Donostia - San Sebastián we have a lot of members clubs called “Sociedades Gastronómicas” Gastronomic Societies.
Basically these societies are clubs. They are fully furnished with profesional kitchens and dining areas where their members are gathering for lunch or dinner, either with other members of the society or with their families or friends.
When you go to a gastronomic society in San Sebastián, which you can only do on invitation by a member, the cooking is done by the members who bring along their own food usually bought on the local surrounding markets.
I remember cooking “Carrilleras” in my Society, “CD La Esperanza”. Our society was founded in 1911 and is located at the heart of the old part of the City. (Parte Vieja)
I became a member almost 15 years ago.
I remember the time cooking and gathering with my friends and other members sharing their experience and their knowledge in the kitchen.
I learnt a lot from them. Everyone had their own ways of cooking and tips for the same recipe. Especially for this one. This recipe is a tribute to our “Sociedades”
I think they are a great place to preserve our heritage and transmit the knowledge from the eldest to the new generations on traditional Basque cuisine.
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