Piperade (
Gascon and
French
French (french: français(e), link=no) may refer to:
* Something of, from, or related to France
** French language, which originated in France, and its various dialects and accents
** French people, a nation and ethnic group identified with Franc ...
) 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.
[Larousse, p. 804.] The colours coincidentally reflect the colours of the
Basque flag (red, green and white).
[ It may be served as a ]main course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course.
Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial o ...
or as a side dish. Typical additions include egg
An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...
, garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
or meats such as ham.
Notes
References
* Larousse Gastronomique (1998). Paris: Larousse-Bordas.
External links
Piperade recipe
on the BBC website
{{Commonscat, Piperade
Basque cuisine
Spanish soups and stews