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Ideal for cooking.
Add an extra touch of flavour to your dishes by adding a generous spoonful of goose fat to the recipe. Try it with browned potatoes or sauted vegetables, or for cooking meat.
Discover all our receipes and our culinary advice.
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.