Veal Axoa

Ingredients

• 800g Veal
• 200g Bayonne Ham
• 10 Sweet Basque Chili (green)
• 1 tbsp Espelette Chili powder
• 2 Red Capsicum
• 1 Onion
• 2 Cloves Garlic
• 1 Bouquet Garni
• 1 Glass dry white wine
• Olive oil
• Salt

Instructions

1. Cut the veal into small pieces. Peel and slice the onion, then peel and chop the garlic. 2. Wash and seed the sweet chili peppers and capsicums. Dice them into small cubes then cut the ham into small pieces. 3. In a large casserole dish, cook vegetables in olive oil. Add the veal and snack it for a few minutes to let it drain. Keep the veal warm. 4. Over low heat, add the diced ham to the capsicums. When the capsicums are tender, add the veal, garlic, glass of white wine, bouquet garni then simmer for about twenty minutes. 5. Add salt and sprinkle with powdered Espelette chili. You can serve this dish with Mashed potatoes.