{"id":56029,"date":"2025-04-28T09:05:40","date_gmt":"2025-04-28T07:05:40","guid":{"rendered":"https:\/\/relaisgourmet.com\/basque-axoa-in-a-foie-gras-verrine\/"},"modified":"2025-04-28T09:34:19","modified_gmt":"2025-04-28T07:34:19","slug":"basque-axoa-in-a-foie-gras-verrine","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/en\/basque-axoa-in-a-foie-gras-verrine\/","title":{"rendered":"Basque Axoa in a foie gras verrine"},"content":{"rendered":"\n<p>Looking for a fresh, gourmet and elegant starter?<br\/>This verrine of<strong>Basque summer axoa with foie gras<\/strong> 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.<\/p>\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"356\" height=\"252\" src=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/image.png\" alt=\"\" class=\"wp-image-55982\" style=\"width:800px;height:auto\" srcset=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/image.png 356w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2025\/04\/image-300x212.png 300w\" sizes=\"(max-width: 356px) 100vw, 356px\" \/><\/figure>\n\n<p><\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-ingredients-pour-6-8-verrines\">Ingredients (for 6-8 verrines)<\/h3>\n\n<p><strong>For axoa:<\/strong> A key ingredient in every Basque dish.<\/p>\n\n<ul class=\"wp-block-list\">\n<li>400 g veal, <strong>coarsely<\/strong> chopped (or cut with a knife for extra texture)<\/li>\n\n\n\n<li>1 red <strong>and<\/strong> 1 yellow bell pepper (sweeter than green)<\/li>\n\n\n\n<li>1 small C\u00e9vennes sweet onion<\/li>\n\n\n\n<li>1 clove pink garlic<\/li>\n\n\n\n<li>1 c. tablespoon <strong>mild<\/strong> olive oil <strong>(e.g. arbequina)<\/strong><\/li>\n\n\n\n<li>1 c. coffee Espelette pepper<\/li>\n\n\n\n<li>1 c. teaspoon crumbled fresh thyme (optional)<\/li>\n\n\n\n<li>Gu\u00e9rande salt, freshly ground black pepper<\/li>\n<\/ul>\n\n<p><strong>For finishing :<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/relaisgourmet.com\/en\/product\/natural-whole-duck-foie-gras\/\">120 g whole foie gras<\/a><\/li>\n\n\n\n<li>A few leaves of lemon basil or fresh coriander<\/li>\n\n\n\n<li>Toasted country bread or toasted mini-brioches<\/li>\n\n\n\n<li>Fleur de sel, Sichuan pepper (optional)<\/li>\n<\/ul>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<h2 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\">1. Prepare the axoa<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Finely chop the onion, garlic and peppers (brunoise finely for more elegance in verrines).<\/li>\n\n\n\n<li>Heat the olive oil in a frying pan, typical of Basque dishes.<\/li>\n\n\n\n<li>Sweat onion and garlic 2-3 min until lightly browned.<\/li>\n\n\n\n<li>Add the peppers and cook gently for 8 to 10 minutes: they should be melting but still slightly crunchy.<\/li>\n\n\n\n<li>Stir in the ground veal. Crumble well and cook over medium heat until golden brown.<\/li>\n\n\n\n<li>Season with salt, pepper, thyme and piment d&#8217;Espelette to reinforce the Basque dish style, a dish that has become a culinary symbol.<\/li>\n\n\n\n<li><strong>Tip<\/strong>: deglaze with 1 tbsp. tablespoon dry white wine or chicken stock for extra smoothness (optional).<\/li>\n\n\n\n<li>Leave to cool completely, then chill for at least 1 hour.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">2. Arrange verrines<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Place 2 to 3 c. of cooled mixture into each glass.<\/li>\n\n\n\n<li>Carefully add a few cubes or shavings of foie gras (using a warm spoon to avoid crushing it).<\/li>\n\n\n\n<li>Sprinkle with fleur de sel and a pinch of cracked Sichuan pepper for a fragrant touch.<\/li>\n\n\n\n<li>Garnish with a small lemon basil leaf or a micro-shoot to complete the Basque dish.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">3. Serve<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Serve with crusty toasted country bread or lightly toasted mini-brioches, perfect for savouring this Basque dish.<\/li>\n\n\n\n<li>Serve chilled to preserve the balanced flavors of a Basque dish.<\/li>\n<\/ul>\n\n<p><\/p>\n\n<p><a href=\"https:\/\/relaisgourmet.com\/en\/\">Relais Gourmet<\/a> recipe<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2377,"featured_media":55983,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1905,2560],"tags":[],"class_list":["post-56029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-recipes-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.0 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Basque Axoa in a foie gras verrine<\/title>\n<meta name=\"description\" content=\"Discover our recipe for Basque axoa verrine with foie gras, a fresh and tasty starter to impress your guests.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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