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Piperade

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Piperade
TypeVegetable stew
CourseEntrée or side dish
Place of originGascony ( France)
Region or stateBasque Country, Gascony
Main ingredientsOnions, 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

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Notes

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  1. ^ a b Larousse, p. 804.

References

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  • (in French) Larousse Gastronomique (1998). Paris: Larousse-Bordas. ISBN 2-03-507300-6
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