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* JOSEMA AZPEITIA / PHOTOGRAPHS: RITXAR TOLOSA
THE PINTXO TRAIL
SIRLOIN STEAK BROCHETTE BRANKA: WINDOW ONTO THE CANTABRIAN SEA
> BRANKA RESTAURANT: Spectacular sea views You simply can’t visit San Sebastián without taking a look at the Wind Comb, the sculpture by Eduardo Chillida that defies the waves and the tides at the foot of Mount Igeldo. Only a few yards away, with spectacular sea views, the Branka offers one of the most impressive windows onto the Cantabrian Sea and gastronomy largely based on charcoal-grilled fresh fish (monkfish, seabream, seabass, turbot, etc.) cooked to perfection. Other seasonal specialities include baby squid from the Bay with onions, tomato with albacore tuna belly in summer, roast lamb with salad in spring, porcini mushroom caps in autumn... On the ground floor you’ll find a fine selection of pintxos from 11 in the morning and a relaxing outside terrace where you can enjoy one of the best views in the city as you eat. This pintxo, like all of the others described in this section, appears in the The Pintxo Trail, written by Josema Azpeitia and Ritxar Tolosa, published in July 2015 by ZUM Edizioak and translated by Careen Irwin. The Pintxo Trail is available for purchase from San Sebastián’s best pintxo bars and hotels and from bookshops throughout Gipuzkoa. It can also be ordered online from www.elkar.com. Other pintxos at Branka: 1. Ham croquette 2. Stuffed mussel 3. Boletus mushroom & foie gras croquette 4. Mushroom & king prawn brochette 5. Salt cod ajoarriero 6. Sliced baby squid in their ink 7. Plate of anchovies and albacore tuna belly Plates: 1. Squid rings 2. Patatas bravas
Ingredients 4 pieces of beef or veal sirloin; 2 prunes; 2 slices bacon; arbequina olive oil; coarse sea salt • For the cheese cream: cream; blue cheese; white pepper; Modena vinegar reduction
Preparation Thread the following onto a brochette skewer, in this order: one piece of sirloin, one prune, one slice of bacon (rolled), another piece of sirloin, another prune, another slice of bacon (rolled) and the two remaining pieces of sirloin. On a very hot griddle, cook the brochette on all sides until the meat is crispy outside, but medium rare and juicy inside. While the brochette is cooking, prepare the cheese cream. Put the cream into a pot to heat. When hot, add the blue cheese cut into pieces and a little white pepper. Stir gently with a stick until achieving the desired consistency, which should be neither too runny nor too thick. Serve the brochette on a little plate and sprinkle with coarse sea salt. Spoon a little cheese cream alongside the brochette and drizzle with Modena vinegar reduction # donostiaisia/261> 34
BRANKA RESTAURANT Paseo Eduardo Chillida, 13 (Ondarreta). DONOSTIA - SAINT SEBASTIAN Tf: 943 31 70 96