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Axoa d'Espelette. A delicious veal stew that is slightly spicy. "Espelette is a slightly piquant red pepper grown in the Basque region of France and Spain." In this recipe, a combination of red bell peppers and a little cayenne makes a good substitute.
Units: US | Metric
Serving Size: 1 (525 g)
Servings Per Recipe: 4