At the Venta Gaxuxa, Jacky and Thierry have found the ideal recipe for their restaurant: a perfect combination of generosity, love of products, and conviviality.
They will tell you that it is much more than a restaurant, and they will be right, because here, the art of living is practiced gently, discreetly and above all with a lot of passion.
But today we have an appointment with Romuald Desmousseaux. Romuald is the boss! And he exceptionally opens the doors of his kitchen to us for a completely different recipe: that of veal Axoa! This dish in local colours, which has become a staple of the map of the restaurant !
And if today we are lucky enough to be by his side, there is no question of giving you the whole recipe! (there are secrets that you have to know how to preserve) 😉
Let's start with the basics first and list together the ingredients you will need 4 for people !
Once these ingredients are in your possession, it's time to get down to business! You will see, nothing too bad, you just have to respect these different steps.
To start, cut the veal into small pieces. Then peel and slice the onion, then peel and chop the garlic.
Wash and seed the peppers and sweet peppers. Slice them into small dice then cut the ham into small pieces.
In a large pot, sauté the onion and peppers in olive oil. Add the veal and sauté for a few minutes to allow it to drain. Keep the veal warm.
Over low heat, add the diced ham to the peppers. When the peppers are very tender, add the veal and garlic then simmer for about twenty minutes.
Add your little grain of salt and sprinkle with PDO Espelette pepper.
Tadaaam !! You have just prepared a good dish of Axoa! You can accompany it with potatoes or rice depending on your preference. All that remains is to taste it!
Let it be said, this recipe will surely not be as good as Romuald's, but after all, it's a good start!
And then we can only encourage you to come and compare! 😉
So as not to leave you hungry! We invite you to end this culinary parenthesis, to discover Jackie and Thierry, in order to learn more about their background and their passion for cooking, in this podcast episode, which is dedicated to them!
