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Axoa with our Pyrenees Veal

 
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Given the Restaurant Les Galeries Gourmandes

Ingredients (for 4 people):
- 1 sweet onion
- 2 red peppers
- 50g diced chorizo
- 50g diced ham of Bayonne
- 500g coarsely minced veal
- 1 pinch of salt
- 1 pinch of Espelette

PREPARATION:

Mince the onion and peppers and make confit slowly.

Add the diced chorizo ​​and ham.

Add the veal.

Add salt and pepper.

Simmer 30 minutes over low heat.

Serve with small boiled potatoes.

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