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peppers and tomatoes, Basque style


Piperade is a bit like ratatouille, but in Basque green, red and white. It’s made with tomatoes (although some use sauce tomate), green peppers and onions, sautéd in olive oil, and sprinkled with piment d’Espelette.

If it’s a main course, chefs often add ham or eggs.

Basque Country and Béarn

Soups, stews and casseroles

Text © Dana Facaros

Image by Arnaud 25