Sometimes we gather food to recreate a happy memory. A recent Basque themed supper did just that.
We fell in love with Basque food in Philadelphia back in 2007. Preparing for the trip, Penny had scoured the area's Chowhound boards and booked a table at a new restaurant called Tinto. As we've said so many times since then, "If we'd had a week in Philadelphia, we would have eaten at Tinto every night."
We love grazing on small plates. At Tinto, those small plates were perfect gems. When we want to bring back some of those memories, we stop at a place like Formaggio Kitchen and tell the staff we want a Basque experience. They will then lead us to the flavors of the region.
The rosey Jamón Serrano seems to call out for a Txakolina Rosé like the one above from Ameztoi. We like both their rosé and their crisp, thirst-quenching white. If you haven't discovered Txakolina, summer is the time to introduce it to your personal wine list.
The cheese is from the French Basque side of the Pyreness, Ardi-Gasna Pardou. It's a rich, aged sheep's milk variety with an edible rind and proper, sheepy punch.
Some good bread and olives filled out our tray. The flavors share the terrior of the region. You might want to return to a different region of Spain, to Turkey, or to Paris. Gather the best of what Boston has to offer from your favorite place and make yourself a supper filled with memorable flavor.
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Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino
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