Cantabrian Cuisine
From Cantabrian anchovies to Tudanca sirloin steak to “Pasiego cheese,” the chef seeks to popularize local delicacies by enhancing them in simple and delicious dishes.
Cenador de Amós (3 Michelin Stars), National Hospitality Award 2022
Despite being a "three-star" chef, his approach to basic ingredients is refreshingly simple.
In this course, chef Jesús Sánchez, 3 Michelin stars at Cenador de Amòs in Cantabria, aims to highlight the most characteristic and typical ingredients of his native Cantabria (Northern Spain) through traditional dishes.
In the end you will be able to:
- Understand the history and conceptualization of the traditional recipes of Cantabria.
- Understand the diversity of ingredients of the region.
- Cook emblematic Cantabrian dishes, respecting tradition, but using modern techniques.
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
Chapter 2 - Cantabrian red bean soup with vegetables and fried cabbage
Chapter 3 - Roasted Vegetable and Anchovy Salad
Chapter 4 - Mussels in marinara style with blue cheese from Cantabria
Chapter 5 - Egg timbale with cod tripe and potatoes 'paja'.
Chapter 6 - Roasted mackerel fillet with fresh tomato vinaigrette
Chapter 7 - Tudanca sirloin steak with blue cheese sauce
Chapter 8 - Fig Cake
Chapter 9 - "Quesada Pasiega"
Share what you have learned
Before you go
All dishes cooked in this course are accessible to anyone, without imposing complex or particular techniques
What you'll learn
The course opens with a bean soup, prepared with an ingredient of excellence, the “Caricos”, a particular variety of red beans, typical of Cantabria.
The chef prepares a unique salad with cooked vegetables that are roasted using a particular cooking process, employing the microwave to generate a vacuum-packing effect. This process allows vegetables to cook to perfection while minimizing flavor dispersion.
In a cuisine always oriented to enhance local elements, Jesús Sánchez chooses to combine the mussels with a typical blue cheese from Cantabria, the ‘Picòn Berjes-Tresviso’.
One of the most recognized features of cooking and tasting an egg is the contrast between a solid layer of white and the liquid part of the yolk. We reproduce it within a timbale, with beaten egg white stabilized with tapioca and albumen, and yolk in the center. The meal is served with a “stew” of fish tripe that is made with water from roasted peppers and a “straw” of potatoes to provide crispness.
You will learn how to prepare an ideal sauce to accompany a mackerel. We are going to teach you the technique for cleaning and cutting a tomato, which serves as the base for this warm vinaigrette, while contrasting salty and acidic elements, such as white soy sauce and sherry vinegar.
Quesada Pasiega is a dish that was created “out of necessity”. The chef’s version is as faithful as possible to the original and is made with a typical cheese from Cantabria, the ‘Queso Pasiego’; it is processed by hand, so to appreciate the texture of the cheese.
Who is it for?
This online course is aimed at all lovers of Spanish gastronomy, especially from the northern one. You will be able to recreate comforting recipes for your home or restaurant.
Necessary Materials
- Pressure cooker
- Aluminum foil
- Turmix
- Turner
- Cooking bottle
- 3 cm cookie cutter
- Microwave oven
- Microwave-safe container
- Microwavable container
- Transparent film
- Scissors
- Casserole dish with lid
- Narrow-mesh strainer
- Whisk (or electric mixer)
- Pastry piping bag
- Silicone timbale mold
Course recipes
In this course you will learn
See what our Members are saying
Meet your Instructor
Cenador de Amós (3 Michelin Stars), National Hospitality Award 2022
Like many chefs, he trained admiring French techniques, but today he stands out for boasting the goodness of his own country.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Community of Professionals and Foodies. Share your photos, solve doubts, and learn alongside a global community always ready to respond, inspire, and accompany you on this journey
- Earn your Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Login
Don’t have an account?
Signup
very nice
Good