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Are you looking for the original recipe for Basque Country veal axoa? Here is the traditional recipe, as cooked in the Basque Country, as well as some suggestions for a wine pairing.
Axoa, pronounced “achoa”, was originally eaten on market days and originated from the chilli village of Espelette. The village celebrates the axoa in May.
It is a typical dish of the Basque Country, which you will often find on the menus of local restaurants, alongside Basque chicken, piperade and Basque cake.
Although many festivals will not be held in 2020, you will find them on the downloadable calendar below. It is indeed a perpetual calendar. Festivals are sorted by month and only fixed-date festivals have their exact dates indicated. So you will be able to use it from one year to the next without difficulty!
FAQ on axoa.
It is a traditional dish of the Basque country, made of minced veal and chilli pepper.
The origin is uncertain. However, it was eaten on market days in Espelette.
No. You can also do it with beef.
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Where to eat an axoa in the Basque Country?
Practically all the restaurants in the Basque Country offer it on their menus. The best being to taste it in Espelette, and why not during the chilli festival in May.
Basque axoa recipe.
To make your food even better, cook it the night before and reheat it on the day of the tasting.
It is usually eaten with potatoes.
Ingredients (for 4 people).
- 800 grams of veal.
- 1 onion.
- 2 cloves of garlic.
- 10 Basque green chilli peppers. You can order here.
- 2 red peppers.
- 200 grams of Bayonne ham. You can order it here
- 1 tablespoon of Espelette pepper powder. You can order it here If you buy it in a store, be sure there’s the official AOC stick on the cover, the only official label.
- 1 bouquet garni.
- 1 glass of dry white wine.
- Olive oil.
Preparation time: 20 minutes. Heating: 30 minutes.
- Chop the veal.
- Peel and chop the onion.
- Peel and chop the garlic.
- Wash and seed the sweet peppers and the peppers. Slice them into small dice.
- Cut the ham into small pieces.
- Fry the onion and peppers in a casserole dish with the olive oil.
- Add the veal and sauté for a few minutes. Keep it warm.
- Over low heat, add the ham.
- When the peppers are tender, add the veal, garlic, white wine and bouquet garni. Simmer for about 20 minutes.
- Salt and sprinkle with Espelette chilli pepper.
Which wine to pair with axoa?
In the Basque Country, it is generally eaten with a strong local red wine, such as Irouléguy or Madiran.
Basque Country food tours.
If you don’t want to opt for a full-time guide but still want to enjoy a gastronomic day trip, you will find many tours to try traditional Basque cuisine on the Get Your Guide website.
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Have you ever cooked or eaten Basque axoa? Tell us about your experience in a comment.
You can read my full guide to Basque food here
For another recipe with Bayonne ham, check the piperade one here
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