Piperade
 | |
| Type | Vegetable stew |
|---|---|
| Course | Entrée or side dish |
| Place of origin | Gascony ( France) |
| Region or state | Basque Country, Gascony |
| Main ingredients | Onions, green peppers, tomatoes, red Espelette pepper |
Piperade (Gascon and French) or piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.[1] The colours coincidentally reflect the colours of the Basque flag (red, green, and white).[1] It may be served as a main course or as a side dish. Typical additions include egg, garlic, or meats such as ham.
See also
[edit]Notes
[edit]References
[edit]- (in French) Larousse Gastronomique (1998). Paris: Larousse-Bordas. ISBN 2-03-507300-6
External links
[edit]- Piperade recipe on the BBC website
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