Traditional Axoa Veal Recipe

5 / 5 - (4 votes)

Traditional veal axoa recipe

It is a thinly sliced veal cooked with Espelette chilli

Typical of the south-west of France on the border with Spain (Pays Basque).

Easy to make, this traditional Basque recipe can be cooked the day before, it will only be tastier.

PREPARATION: EASY

Ingredients for 2 medium jars:

Calf

Viterbo ham

10 Sweet Peppers

1 Piment of Espelette in powder

2 red peppers

1 onion

2 cloves of garlic

1 bouquet (Parsley, Thyme, Laurel)

1 glass of dry white wine

Lazio olive oil

Breton PGI salt

Veal Axoa

RECIPE PREPARATION

1.Cut the veal into small pieces.

2. Peel and chop the onion, then peel and chop the garlic.

3. Wash and remove the seeds from the peppers.

4. Cut them into small cubes then cut the ham into small pieces.

5. In a large saucepan, fry the onion and peppers in the olive oil. Add the veal and brown it for a few minutes to drain it. Keep the calf warm.

6. Over low heat, add the diced ham to the peppers.

7. When the peppers are very tender, add the veal, the garlic, the glass of white wine, the bouquet (3 sprigs of parsley, 2 sprigs of thyme and 1 bay leaf) and let it simmer for about twenty minutes.

Traditional Axoa Veal Recipe

Traditional veal axoa recipe

Veal Axoa

RECIPE PREPARATION

Related

Leave a comment

Share!

Need help?

Whatsapp

Helpline

Learn more

Wholesale

Welcome Promotion

10% OFF!

COOKIES POLICY