Knowing Navarra

When people discuss Spanish food you rarely hear them talking about the cuisine of Navarra, an area of Spain within touching distance of France.

But the word is spreading. Indeed, there is an argument for saying that the food of Navarra is more famous outside of Spain than within the country.

An example of that was seen in the ‘Big Apple’ earlier this year when a week long festival in New York celebrated the food of Navarra.

Americans could try food such as pork cheeks, glazed pork belly with fine potato purée, hake with leeks and griddled prawns with sautéed seasonal mushrooms.
I’m told by a resident of New York City that this was one very well attended festival of Spanish food.

There can be no surprise that people know how to cook in Navarra.

France is not far away and historically French cooking has long since influenced what is cooked up in the homes of Navarra.
The Pyrenees, in the north of the region, is a location where you can taste some of the finest food while almost being able to wave at someone doing the same in France.

But the cooking in Navarra also benefits from the area being so close to Aragon, Castile and Basque country.

Navarra is renowned for being a place to go if you enjoy eating fresh vegetables.
White asparagus, young beans, lettuce, artichokes and the famous small red peppers Pimientos del Piquillo; you’re likely to be served any or all of these in Navarra depending on the time of year that you visit.

If buying your own peppers then grill them. Be warned, they can be hot and spicy. They are not cheap but they are, when combined with fish, seafood or mushrooms; worth every penny.

Regular dishes that you are likely to find on menus here include:-
Artichokes with Clams (alcachofas con almejas) – which is simple to make yourself.

Estofado de Cane de Toro (braised steer) is another local classic that is served almost everywhere in Pamplona.

Duck is not the first bird people consider when eating out in Spain. France, certainly but you don’t have to stray that far. Duck farming is big business in Navarra. One of the regular meals served up is Duck with Peaches (pato con melecotones).

Then there is the trout, which is superb. Trucha Navarra style is one dish that has found its way on to restaurant menus all over the country. The freshly caught fish is served with serrano ham, bacon and garlic. You will find a recipe for the dish on this site.

Navarra is famous within Spain for its distinctive Roncal cheese. It is produced from raw unpasteurized milk.
The young Roncal cheese has a sharp and buttery flavour. As it ripens it develops a more piquant taste.

It was this cheese that was the first in the country to be honoured with a legally binding protected status by the Spanish government in 1981.

In and around the Pyrenees, Roncal continues to be made by hand on many a farm in Navarra - a region which is justly proud of the food it produces.

And if people don’t know about it, do not sample it; then, well, that’s fine.
It means there’s all the more left to eat for those of us who appreciate top quality Spanish food and are fortunate enough to find ourselves in Navarra.