Basque Axoa in a foie gras verrine

Looking for a fresh, gourmet and elegant starter?
This verrine ofBasque summer axoa with foie gras revisits a classic Basque dish in a light, refined version. Melt-in-the-mouth veal with colorful peppers meets smooth, creamy foie gras for a perfect marriage of textures and flavors. Ideal for a chic aperitif or summer buffet, these verrines are sure to tempt your guests with an unusual Basque dish.

Ingredients (for 6-8 verrines)

For axoa: A key ingredient in every Basque dish.

• 400 g veal, coarsely chopped (or cut with a knife for extra texture)
• 1 red and 1 yellow bell pepper (sweeter than green)
• 1 small Cévennes sweet onion
• 1 clove pink garlic
• 1 c. tablespoon mild olive oil (e.g. arbequina)
• 1 c. coffee Espelette pepper
• 1 c. teaspoon crumbled fresh thyme (optional)
• Guérande salt, freshly ground black pepper

For finishing :

• 120 g whole foie gras
• A few leaves of lemon basil or fresh coriander
• Toasted country bread or toasted mini-brioches
• Fleur de sel, Sichuan pepper (optional)

Preparation

1. Prepare the axoa

• Finely chop the onion, garlic and peppers (brunoise finely for more elegance in verrines).
• Heat the olive oil in a frying pan, typical of Basque dishes.
• Sweat onion and garlic 2-3 min until lightly browned.
• Add the peppers and cook gently for 8 to 10 minutes: they should be melting but still slightly crunchy.
• Stir in the ground veal. Crumble well and cook over medium heat until golden brown.
• Season with salt, pepper, thyme and piment d’Espelette to reinforce the Basque dish style, a dish that has become a culinary symbol.
• Tip: deglaze with 1 tbsp. tablespoon dry white wine or chicken stock for extra smoothness (optional).
• Leave to cool completely, then chill for at least 1 hour.

2. Arrange verrines

• Place 2 to 3 c. of cooled mixture into each glass.
• Carefully add a few cubes or shavings of foie gras (using a warm spoon to avoid crushing it).
• Sprinkle with fleur de sel and a pinch of cracked Sichuan pepper for a fragrant touch.
• Garnish with a small lemon basil leaf or a micro-shoot to complete the Basque dish.

3. Serve

• Serve with crusty toasted country bread or lightly toasted mini-brioches, perfect for savouring this Basque dish.
• Serve chilled to preserve the balanced flavors of a Basque dish.

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