Historical recipe to share the spirit and the wealth of the Basque Country.
How to eat it :
Our typical Basque dish is ready-to-eat. Serve the axoa on a plate and reheat it in the microwave or pour it in a saucepan and leave it for 5 minutes. Axoa is one of the most famous recipes of the Basque Country. It is knife-minced veal with sweet peppers and piment d’Espelette.
Typical recipe :
Usually shared with family and friends, you can accompany this dish with rice, pasta, or steamed potatoes.
Veal meat (61,6%), green peppers, onions, white wine (sulphites), water, olive oil, piquillo peppers, garlic, salt, piment d'Espelette puree (0,6%), veal gravy (wheat). Veal origin France