Euskadi Basque Country

Basque Country



Typical dishes and pintxos in the Basque Country



Ingredients: 500 gr walnuts
1 cinnamon stick
6 tbsp sugar
1.5 l milk
1 mint leaf (for decoration)

Heat to boil half of the milk with the cinnamon stick, then leave it to infuse for 5 minutes. Strain the milk to get rid of the stick.

Crack the walnuts to get its meat. Grind half of the nuts together with the sugar using a mortar or a mincer. The smaller the nuts, the finer the intxaursaltsa will be.

Poor the milk into a saucepan and add the mix of walnuts and sugar.
When it comes to a boil, stir constantly with a whisk for 10 minutes while it bubbles gently.

Leave it to cook on a slow heat for 80 minutes, stirring from time to time. As the liquid evaporates, keep adding the rest of the milk until it turns into a thick and golden cream.

Remove it from the heat and leave it to cool down. Before serving, decorate it with the rest of ground walnuts and a mint leaf. It can be eaten cold, warm or hot, according to your taste.
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