An axoa with 1, 2, 3, 4 peppers…

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Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.

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The name would refer to hashing, the meat, the veggies…

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Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder

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That’s ready :

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That goes well with garlic flavored potatoes.

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Cordes aux sardines et piments verts – Spicy fish pasta

Simple one-plate dinner.

Shredded white cabbage.

Extra-huge super-al dente spaghetti. It’s a special size. I call them “cordes” (ropes in French). I love them !

Sauce made of oil sardines, garlic, green chili pepper (1 very, the others quite hot), tomato, black olives.

2 servings :

Cal 709 F18.9g C93.5g P42.8g