Camila will have just returned from a culinary adventure in her favorite food region of Spain. In this hands-on workshop we will learn why the Basque call them pintxos instead of tapas, and prepare recipes based on the ones Camila had herself at real pintxos bars in San Sebastian.
Charred Peppers with Fried Quail Egg and Crispy Ibérico Ham Pintxo
Grilled Baby Squid with Balsamic Reduction and Parsley Vinaigrette
Mushroom Tower Pintxo with Green Pepper and Ham
Vegetable and Shrimp Mini-Tartlet
Salt cod "Ajoarriero" Pintxo
Dark Chocolate with Flaky Salt and Extra-Virgin Olive Oil Pintxo