Our Basque food society has a serious scholar in our midst. When Txoko brother Tony takes a break from being deep in the stacks at the University of Texas he likes to spend a few days conceptualizing and creating traditional Basque food like cassoulet pictured here.
I’ll try to entice him into speaking about his dish in the comments below.
Needless to say a few quarts of pork stock and a good quantity of pork belly figured heavily in his production.
While most folks think of cassoulet as being a one dish meal, at Txoko #4 it was merely one of an 8 course Basque food orgy.
all Txoko coverage here http://www.scrumptiouschef.com/food/Txoko-A-Basque-Tradition