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.

Piperade
TypeVegetable stew
CourseEntrée or side dish
Place of originGascony ( France)
Region or stateBasque Country, Gascony
Main ingredientsOnions, green peppers, tomatoes, red Espelette pepper

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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