Veal axoa with Espelette pepper


Main course - France
by Thamer Msamddak Le Cham’s (2019)
Number of people 2
Preparation 35"
Gluten-free Nut-free Lactose-free/dairy-free Soy-free
  • 10 cl olive oil
  • 1 onion
  • 2 peppers (red and green)
  • 500 g minced veal
  • 1 pinch ground Espelette pepper
  1. Gently soften the chopped onion and peppers in a frying pan with olive oil.
  2. Add the minced meat.
  3. Season with Espelette pepper and salt if necessary.
  4. Serve piping hot.

Side suggestion:
Mashed potatoes with chives would be perfect.

Did you know?

Axoa is a typical Basque stew. The word axoa means “minced”: as expected, the dish is therefore made from minced meat. Traditionally, it is eaten on special occasions, however you also find it served throughout the year. The meat (normally veal but sometimes beef) is served with steamed potatoes or rice.

Veal axoa with Espelette pepper

Nutritional advice

by Sylvie DEJARDIN

This recipe is more of a summer dish because it features peppers.

It is high in protein. A side of mashed potatoes is an excellent choice. You can also opt for rice or bulgur, or a small mixed salad.