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CourseEntrée or side dish
Place of originFrance and Spain
Region or stateSpain
Main ingredientsOnions, green peppers, tomatoes, red Espelette pepper

Piperade (Gascon and French) or Piperrada 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.[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.


  1. ^ a b Larousse, p. 804.


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

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