{"id":943,"date":"2026-05-06T10:34:17","date_gmt":"2026-05-06T08:34:17","guid":{"rendered":"https:\/\/hotelvillaitsaso.com\/propositions\/gastronomie\/"},"modified":"2026-05-14T16:03:25","modified_gmt":"2026-05-14T14:03:25","slug":"gastronomie","status":"publish","type":"page","link":"https:\/\/hotelvillaitsaso.com\/fr\/propositions\/gastronomie\/","title":{"rendered":"Gastronomie"},"content":{"rendered":"

Gastronomie<\/h1><\/div>
<\/i>Voir les autres options<\/span><\/a><\/div><\/div><\/div><\/div><\/div>
\"Gastronomie.<\/span><\/div><\/div><\/div>

cuisine basque<\/h2><\/div>

GASTRONOMIE\u2026 nous pourrions parler pendant des heures de la cuisine basque et de ses innombrables sp\u00e9cialit\u00e9s, que nous avons pens\u00e9 qu\u2019il valait mieux vous mettre l\u2019eau \u00e0 la bouche en vous pr\u00e9sentant l\u2019un de nos plats embl\u00e9matiques.<\/p>\n

Voici une soupe de poisson \u00e0 la zapiraine. Vous pouvez la pr\u00e9parer chez vous, mais go\u00fbtez-la d’abord dans l’un des excellents restaurants de Lekeitio. Ces \u00e9tablissements sont de fid\u00e8les gardiens de la cuisine c\u00f4ti\u00e8re traditionnelle, utilisant des ingr\u00e9dients de premi\u00e8re qualit\u00e9 et offrant un service impeccable.<\/p>\n<\/div><\/div><\/div>

Soupe de poisson \u00e0 la zapira\u00efne<\/h2><\/div><\/div><\/div>

Ingr\u00e9dients pour huit personnes<\/p>\n

    \n
  • Une t\u00eate de baudroie.<\/li>\n
  • Une queue de baudroie noire.<\/li>\n
  • 4 oignons.<\/li>\n
  • 6 carottes.<\/li>\n
  • 4 poivrons verts.<\/li>\n
  • 2 tomates.<\/li>\n
  • 1 poivron.<\/li>\n
  • 2 piments (piments de Cayenne).<\/li>\n
  • 5 poivrons choricero.<\/li>\n
  • 1\/2 miche de pain sec.<\/li>\n
  • Huile d’olive.<\/li>\n
  • Pour le sofrito.<\/li>\n
  • Un demi-oignon et 200 g de tomates naturelles concass\u00e9es.<\/li>\n<\/ul>\n<\/div><\/div><\/div>

    \u00c9laboration<\/h4><\/div>

    On fait tremper les poivrons choricero pendant une demi-heure et pendant ce temps, on fait cuire tous les l\u00e9gumes pendant environ une heure.<\/p>\n

    Nous cuisons \u00e9galement la lotte, en la laissant bouillir 4 ou 5 minutes. Une fois les l\u00e9gumes cuits, nous les mixons et ajoutons l’eau de cuisson de la lotte. <\/p>\n

    Nous ajoutons les poivrons choriceros bouillis et r\u00e9duits en pur\u00e9e, la cro\u00fbte de pain coup\u00e9e en petits morceaux et la chair de lotte, pr\u00e9alablement s\u00e9par\u00e9e des ar\u00eates, \u00e9galement en petits morceaux.<\/p>\n

    Pour le sofrito, faites revenir dans de l’huile un demi-oignon hach\u00e9 et 200 grammes de tomates concass\u00e9es naturelles, de pr\u00e9f\u00e9rence maison. Salez \u00e0 votre convenance et versez le sofrito dans la soupe.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"parent":929,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"footnotes":""},"class_list":["post-943","page","type-page","status-publish","hentry"],"yoast_head":"\nGastronomie basque | H\u00f4tel Villa Itsaso \u00e0 Lekeitio<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez la cuisine basque \u00e0 l'H\u00f4tel Villa Itsaso. 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