Type Stew Place of origin France and Spain Places of origin France, Spain | Course main dish Region or state Basque Country | |
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Main ingredients Veal meat, tomatoes, Onions, red Espelette pepper Similar Piperade, Espelette pepper, Garbure, Bayonne ham, Gâteau Basque | ||
Axoa de veau ou minc de veau aux poivrons 750 grammes
Axoa (pronunciation : atchoa) is a typical Basque dish prepared with mashed veal, onions, tomatoes sauté and flavoured with red Espelette pepper.
Contents
This dish was served on the days of fairs. The recipe is not precisely defined.
Recette axoa
References
Axoa Wikipedia(Text) CC BY-SA