Gastronomy
Typical dishes and pintxos in the Basque Country
Preparation:
Place a small earthenware dish over a low heat with virgin olive oil, a clove of garlic and a piece of chilli pepper. When it starts simmering, add a quarter of a kilo of baby eels, and stir constantly with a wooden fork. After boiling for a short time, serve directly in the earthenware dish. One per person.
