{"id":64540,"date":"2025-04-28T09:05:40","date_gmt":"2025-04-28T09:05:40","guid":{"rendered":"https:\/\/strange-jennings.213-136-85-46.plesk.page\/axoa-basca-in-un-bicchiere-di-foie-gras\/"},"modified":"2026-04-01T23:38:14","modified_gmt":"2026-04-01T23:38:14","slug":"axoa-basca-in-un-bicchiere-di-foie-gras","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/it\/axoa-basca-in-un-bicchiere-di-foie-gras\/","title":{"rendered":"Axoa basca in una verrina di foie gras"},"content":{"rendered":"\n<p>Cerchi un antipasto fresco, gustoso ed elegante?<br\/>Questa verrina di<strong>axoa estiva basca con foie gras<\/strong> rivisita un classico piatto basco in una versione leggera e raffinata. La carne di vitello fondente con peperoni colorati incontra la dolcezza untuosa del foie gras per un perfetto connubio di consistenze e sapori. Ideali per un aperitivo chic o per un buffet estivo, queste verrine sedurranno sicuramente i tuoi ospiti con un insolito piatto basco.  <\/p>\n\n<figure class=\"wp-block-image size-full is-resized\"><img fetchpriority=\"high\" 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\">Ingredienti (per 6-8 verrine)<\/h3>\n\n<p><strong>Per l&#8217;axoa:<\/strong> un ingrediente fondamentale in ogni piatto basco.<\/p>\n\n<ul class=\"wp-block-list\">\n<li>400 g di carne di vitello, tritata <strong>grossolanamente<\/strong> (o tagliata con un coltello per ottenere una consistenza maggiore)<\/li>\n\n\n\n<li>1 peperone rosso <strong>e<\/strong> 1 giallo (pi\u00f9 dolce del verde)<\/li>\n\n\n\n<li>1 piccola cipolla dolce di C\u00e9vennes<\/li>\n\n\n\n<li>1 spicchio d&#8217;aglio rosa<\/li>\n\n\n\n<li>1 cucchiaio di olio d&#8217;oliva <strong>delicato (ad esempio arbequina)<\/strong> <\/li>\n\n\n\n<li>1 cucchiaino di pepe di Espelette <\/li>\n\n\n\n<li>1 cucchiaino di timo fresco sbriciolato (facoltativo) <\/li>\n\n\n\n<li>Sale marino di Gu\u00e9rande, pepe nero macinato al momento<\/li>\n<\/ul>\n\n<p><strong>Per la finitura :<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/relaisgourmet.com\/produit\/foie-gras-nature\/\">120 g di foie gras intero<\/a><\/li>\n\n\n\n<li>Alcune foglie di basilico limone o di coriandolo fresco<\/li>\n\n\n\n<li>Pane casereccio tostato o mini-panini tostati<\/li>\n\n\n\n<li>Fleur de sel, pepe di Sichuan (facoltativo)<\/li>\n<\/ul>\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n<h2 class=\"wp-block-heading\"><strong>Preparazione<\/strong><\/h2>\n\n<h3 class=\"wp-block-heading\">1. Prepara l&#8217;assoa<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Taglia finemente la cipolla, l&#8217;aglio e i peperoni (brunoise per una presentazione pi\u00f9 elegante).<\/li>\n\n\n\n<li>Scalda l&#8217;olio d&#8217;oliva in una padella, tipica dei piatti baschi.<\/li>\n\n\n\n<li>Fai sudare la cipolla e l&#8217;aglio per 2-3 minuti finch\u00e9 non si colorano leggermente.<\/li>\n\n\n\n<li>Aggiungi i peperoni e falli cuocere dolcemente per 8-10 minuti: devono essere sciolti ma ancora leggermente croccanti.<\/li>\n\n\n\n<li>Aggiungi la carne di vitello tagliata a pezzetti. Sbriciola bene il tutto e cuoci a fuoco medio finch\u00e9 non diventa di un bel colore dorato. <\/li>\n\n\n\n<li>Condisci con sale, pepe, timo e peperoncino di Espelette per rafforzare lo stile del piatto basco, un piatto che \u00e8 diventato un simbolo culinario.<\/li>\n\n\n\n<li><strong>Suggerimento<\/strong>: aggiungi 1 cucchiaio di vino bianco secco o di brodo di pollo per ottenere una maggiore morbidezza (facoltativo). <\/li>\n\n\n\n<li>Lascia raffreddare completamente, poi raffredda per almeno 1 ora.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">2. Disponi le verrine<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Versa 2 o 3 cucchiai di miscela raffreddata in ogni bicchiere. <\/li>\n\n\n\n<li>Aggiungi con attenzione alcuni cubetti o scaglie di foie gras (usando un cucchiaio caldo per evitare di schiacciarlo).<\/li>\n\n\n\n<li>Cospargi con fleur de sel e magari un pizzico di pepe di Sichuan per un tocco profumato.<\/li>\n\n\n\n<li>Guarnisci con una fogliolina di basilico limone o un micro germoglio per completare il piatto basco.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">3. Servire<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>Servi con del pane casereccio croccante o delle mini brioches leggermente tostate: il modo perfetto per assaporare questo piatto basco.<\/li>\n\n\n\n<li>Servi al fresco per conservare tutti i sapori equilibrati di un piatto basco.<\/li>\n<\/ul>\n\n<p><\/p>\n\n<p>Ricetta <a href=\"https:\/\/relaisgourmet.com\/it\/\">Relais Gourmet<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cerchi un antipasto fresco, gustoso ed elegante?Questa verrina diaxoa estiva basca con [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":64542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2167,2181],"tags":[],"class_list":["post-64540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-ricette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Axoa basca in una verrina di foie gras &#8211; 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