Ingredients
Recipe for 4 people.
| 🥩 1 kg of veal (breast or shoulder) | 🌶️ 8 sweet Anglet peppers (green) |
| 🌶️ 1 red bell pepper | 🧅 1 onion |
| 🧄 1 clove of garlic | 🌶️ Espelette pepper powder (to taste) |
| 🧂 Salt (to taste) |
Utensils
| 🍳 Pot | 🔪 Chef’s knife |
| 🥄 Wooden spoon | 🧅 Cutting board |
| 🍽️ Plate | 🎚️ Spatula |
| 🥘 Pan | 🧂 Salt mill |
| 📏 Measuring cup | 🌟 Grater (for garlic) |
Preparation step by step
Preparation time: 15 minutes
Cooking time: 1 hour
Rest time: None
Total time: 1 hour 15 minutes
Preparation steps:
STEP 1: Finely chop one onion and one clove of garlic to add flavor to the preparation.
STEP 2: Remove the seeds from the sweet peppers (green and red), then cut them into small cubes.
STEP 3: In a large pan, heat a little olive oil and sauté the onion and garlic.
STEP 4: Add the diced peppers and bell peppers to the pan, then cook for a few minutes.
STEP 5: Incorporate the minced veal, then season with salt and Espelette pepper.
STEP 6: Let simmer on low heat for about an hour, stirring regularly to prevent sticking.
The axoa, a true traditional Basque dish, embodies the richness of regional cuisine through its simplicity and authentic flavors. With a base of veal and sweet peppers, it is easily achievable even for novices in the kitchen. Fresh ingredients such as onion and garlic enhance the flavor of the mix, while the famous Espelette pepper adds a unique character.
Making a veal axoa is diving into a world of colorful flavors that will delight the taste buds. This comforting dish is easy to share with family or friends, offering a convivial moment around a meal. Its quick preparation allows for fully appreciating Basque cuisine without too many constraints.
