My ex-partners in Madrid graciously invited us to their home for a superb evening of reunion and fine dining, home style, the best kind. The family originates from San Sebastian and has religiously kept up their culinary tradition.Starting with a dizzying spread of Jamon Iberico, plus wines and beers with their family labels, we were introduced to two unforgettable recipes.. The starter was seasonal white asparagus on a juicy platform of perfectly stewed peas and fresh vegetables, with ham, of course. The main was an absolute first for us ... 'throat' of Hake or 'Kokotxa' ... baked in a heavenly clam broth with all the might of garlic. I cannot begin to tell you how good they were. I unabashedly indulged and over-indulged, with abundance. Our generous hosts said Kokotxa, a Basque specialty, was not known in Madrid back in the old days and fish mongers used to trash them. His grandparents managed to get these for free and created menus around them. This is what I call a deliciously heart warming tradition. Bravo to home style San Sebastian cooking.
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