Axoa (pronunciation: ''ashoa'') is a typical
Basque dish prepared with mashed
veal,
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...
s,
tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...
es
sauté and flavoured with red
Espelette pepper
The Espelette pepper (French: ''Piment d'Espelette'' ; Basque: ''Ezpeletako biperra'') is a variety of ''Capsicum annuum'' that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the ...
.
This dish was served on the days of
fairs. The recipe is not precisely defined.
See also
*
List of stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ...
External links
*
*
Recette d'Axoa
Basque cuisine
Spanish soups and stews
Veal dishes
Tomato dishes
{{BasqueCountry-cuisine-stub