To appreciate this dish, pour the contents of the tin into a container. Cover and simmer over low heat for about 15 minutes, stirring occasionally.
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This recipe comes from the Orient and is now an essential part of French cuisine that Maison Rivière has made its own. “Label Rouge” farmhouse chicken served with Parisienne potatoes in a lemon and zest sauce for a hint of sharpness!
Discover all our receipes and our culinary advice.
To appreciate this dish, pour the contents of the tin into a container. Cover and simmer over low heat for about 15 minutes, stirring occasionally.
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.