Ingredients
Recipe for 4 people.
 1 kg of veal (breast or shoulder) |
 8 mild Anglet peppers (green) |
| 1 red bell pepper |
 1 onion |
 1 clove of garlic |
Espelette pepper powder (to taste) |
 Salt (to taste) |
Utensils
 Saucepan |
 Chef’s knife |
 Wooden spoon |
Cutting board |
 Plate |
 Spatula |
 Frying 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 green and red sweet peppers, then cut them into small dice.
STEP 3: In a large frying pan, heat a little olive oil and sauté the onion and garlic.
STEP 4: Add the diced peppers and bell pepper to the pan, then let 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 gastronomy through its simplicity and authentic flavors. With a base of veal and sweet peppers, it is easily made even for novice cooks. Fresh ingredients, such as onion and garlic, enhance the flavor of the mixture, while the famous Espelette pepper adds a unique character.
Preparing an axoa de veau is to dive into a world of colorful flavors that will delight the taste buds. This comforting dish is easily shared with family or friends, offering a convivial moment around a meal. Its quick preparation allows one to fully appreciate Basque cuisine without too much hassle.
