INSPIRATION
Découvrez toutes nos recettes ainsi que nos conseils culinaires!
De savoureux panais, navets, pommes de terre et carottes mijotés dans un bouillon à la graisse de canard, prêts à déguster.
Découvrez toutes nos recettes ainsi que nos conseils culinaires!
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.