Heat for 20 minutes in a bain-marie or 10 minutes in a casserole over low heat.
INSPIRATION
Discover all our receipes and our culinary advice.
A truly great Provençal dish! Maison Rivière ratatouille is rich in vegetables (tomatoes, courgettes, aubergines and onions) which are cooked slowly in a tomato sauce flavoured with garlic, thyme and bay.
Serve hot or cold with grilled meat or fish, soft-boiled eggs or an omelette.
Discover all our receipes and our culinary advice.
Heat for 20 minutes in a bain-marie or 10 minutes in a casserole over low heat.
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.