Espelette Pepper | Duck | Aldudes' ham dryer | Traditionnal recipes
TRADITIONNAL RECIPES
Axoa
Veal shoulder in cubes, onion, sweet and Espelette pepper.
Heat olive oil up in a stewpan. Put onion and sweet pepper in. Add meat. Simmer during 20 minutes. Salt and, finally, season with Espelette pepper.
Piperade and ham
Sweet pepper , onions, tomatoes, eggs, ham, and Espelette pepper.
Brown sliced sweet pepper and onion. Blend tomatoes in cubes into. Simmer slowly. Add a lump of sugar, some salt and Espelette pepper. Broke and put eggs in. Beat. Mix with a whisk. Fry ham and present it in a plate with the piperade.
Chipirons (calmars)
Wash the calmars, slice into rings and soak in olive oil. Season with salt and Espelette pepper. Brown on a hot griddle for one minute.
Fried merlu (sea fish)
Merlu, flour, eggs, oil, garlic and Espelette pepper.
Roll the fish in flour. Put beat eggs in. Brown it with oil in a frying pan.Beat a garlic mayonnaise with some Espelette pepper.
Eggs and ham
Heat oil in a frying pan. Fry eggs and ham. Sprinkle with Espelette pepper.
Soup
Leek, carrots, cabbage, red beans, chickpeas, potatoes and Espelette pepper.
Brown leek and carrots in olive oil. Add water and boil. Blend with red beans, sliced cabbage, chickpeas and potatoes. Simmer during 1H30. season with salt and Espelette pepper.
