|Course||Entrée or side dish|
|Place of origin||France and Spain|
|Region or state||Basque Country|
|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 Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours coincidentally reflect the colours of the Basque flag (red, green and white). It may be served as a main course or as a side dish. Typical additions include egg, garlic or meats such as ham.
- Larousse, p. 804.
- Piperade recipe on the BBC website
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