Verser le contenu du bocal dans un récipient, couvrir et laisser mijoter à feu doux pendant 15 minutes environ. Servir avec des pâtes fraîches.
INSPIRATION
Discover all our receipes and our culinary advice.
Maison Rivière takes its inspiration from Périgord’s culinary traditions to combine preserved duck drumsticks with boletus mushrooms in a Porto sauce.
Serve with steamed potatoes.
Discover all our receipes and our culinary advice.
Verser le contenu du bocal dans un récipient, couvrir et laisser mijoter à feu doux pendant 15 minutes environ. Servir avec des pâtes fraîches.
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.