INSPIRATION
Discover all our receipes and our culinary advice.
This traditional pâté made with French-origin pork is best enjoyed with fresh country bread.
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.