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The Axoa, typical dish from Espelette, usually corresponds to thinly chopped veal shoulders. The veal Axoa is cooked with sweet Basque chili, and its taste is enhanced by the spicy flavour of Espelette Chili Pepper. A real classic…
Ingredients: shoulders of veal, Espelette Chili Pepper 0.45%, piquillos, cured ham, onions, garlic, chicken stock, white wine, salt.
- Poids600g
- IngredientsViande de veau, poivrons, piment doux, oignons, vin blanc, sel, piment d'Espelette
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