{"id":7,"date":"2009-04-14T21:47:46","date_gmt":"2009-04-14T21:47:46","guid":{"rendered":"https:\/\/recettes.peyresaubes.com\/index.php\/2009\/04\/14\/axoa\/"},"modified":"2024-02-23T20:51:05","modified_gmt":"2024-02-23T20:51:05","slug":"axoa","status":"publish","type":"post","link":"https:\/\/recettes.peyresaubes.com\/index.php\/2009\/04\/14\/axoa\/","title":{"rendered":"Axoa"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-4\" src=\"https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/arton3-2d8.jpg\" width=\"1168\" height=\"776\" srcset=\"https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/arton3-2d8.jpg 1168w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/arton3-2d8-300x199.jpg 300w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/arton3-2d8-1024x680.jpg 1024w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/arton3-2d8-768x510.jpg 768w\" sizes=\"auto, (max-width: 1168px) 100vw, 1168px\" \/><\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul>\n<li> 1,5 Kg d&rsquo;\u00e9paule de veau ou veau pour blanquette<\/li>\n<li> 1 gros oignon <\/li>\n<li> 5 piments doux verts<\/li>\n<li> 1 cuill\u00e8re \u00e0 caf\u00e9 de piment d&rsquo;Espelette en poudre<\/li>\n<li> huile d&rsquo;olive<\/li>\n<li> 2 \u0153ufs<\/li>\n<li> vinaigre de cidre<\/li>\n<li> une bouteille de cidre basque <\/li>\n<\/ul>\n<p><strong>Marche \u00e0 suivre :<\/strong><\/p>\n<ul>\n<li> couper la viande en petit morceaux, ajouter une petite cuill\u00e8re de piment d&rsquo;espelette, de l&rsquo;huile d&rsquo;olive et bien remuer pour que la viande soit enrob\u00e9e d&rsquo;huile et de piment.<\/li>\n<li> Faire blondir l&rsquo;oignon \u00e9minc\u00e9 dans l&rsquo;huile ( il doit rester transparent ) <\/li>\n<li> Ajouter la viande. <\/li>\n<li> Faire revenir en remuant tr\u00e8s doucement jusqu&rsquo;\u00e0 ce que le ros\u00e9 de la viande ait disparu. <\/li>\n<li> Saler et mettre du piment d&rsquo;Espelette suivant le go\u00fbt <\/li>\n<li> ajouter un verre de cidre basque <\/li>\n<li> Ajouter les piments verts coup\u00e9s en lani\u00e8res <\/li>\n<li> Laisser cuire 40 minutes environ jusqu&rsquo;\u00e0 ce que le veau, press\u00e9 entre les doigts reste souple <\/li>\n<li> Dans l&rsquo;Axoa chaud, hors du feu, ajouter deux jaunes d&rsquo;\u0153uf battus avec 2 cuiller\u00e9es \u00e0 soupe de vinaigre de cidre et 2 cuiller\u00e9es \u00e0 soupe de cidre basque.<\/li>\n<li> Servir avec du riz ou des pommes de terre vapeur. <\/li>\n<\/ul>\n<p>Accompagner d&rsquo;un cidre basque frais.<\/p>\n<table>\n<tbody>\n<tr class='row_even'>\n<td><figure id=\"attachment_5\" aria-describedby=\"caption-attachment-5\" style=\"width: 1168px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\" aligncenter size-full wp-image-5\" src=\"https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/mini-axoa-png-091.jpg\" alt=\"[fr]Axoa[ru]\u0410\u0447\u043e\u0430\" title=\"[fr]Axoa[ru]\u0410\u0447\u043e\u0430\" class=\"caption\" align=\"center\" width=\"1168\" height=\"776\" srcset=\"https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/mini-axoa-png-091.jpg 1168w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/mini-axoa-png-091-300x199.jpg 300w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/mini-axoa-png-091-1024x680.jpg 1024w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/mini-axoa-png-091-768x510.jpg 768w\" sizes=\"auto, (max-width: 1168px) 100vw, 1168px\" \/><figcaption id=\"caption-attachment-5\" class=\"wp-caption-text\">[fr]Axoa[ru]\u0410\u0447\u043e\u0430<\/figcaption><\/figure><\/td>\n<td><figure id=\"attachment_6\" aria-describedby=\"caption-attachment-6\" style=\"width: 256px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\" aligncenter size-full wp-image-6\" src=\"https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2009\/04\/mini-IMGP0575_lzn-ae4.jpg\" alt=\"[fr]Axoa[ru]\u0410\u0447\u043e\u0430\" title=\"[fr]Axoa[ru]\u0410\u0447\u043e\u0430\" class=\"caption\" align=\"center\" width=\"256\" height=\"170\" \/><figcaption id=\"caption-attachment-6\" class=\"wp-caption-text\">[fr]Axoa[ru]\u0410\u0447\u043e\u0430<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 1,5 Kg d&rsquo;\u00e9paule de veau ou veau pour blanquette 1 gros oignon 5 piments doux verts 1 cuill\u00e8re \u00e0 caf\u00e9 de piment d&rsquo;Espelette en poudre huile d&rsquo;olive 2 \u0153ufs vinaigre de cidre une &hellip; 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