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193:. The colours coincidentally reflect the colours of the
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197:(red, green, and white). It may be served as a
166:(pepper in Gascon and in Basque), is a typical
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282:(1998). Paris: Larousse-Bordas.
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205:. Typical additions include
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189:and flavoured with red
280:Larousse Gastronomique
16:Basque vegetable dish
213:, or meats such as
129:Media: Piperade
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302:on the BBC website
263:Larousse, p. 804.
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191:Espelette pepper
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97:Main ingredients
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277:(in French)
199:main course
195:Basque flag
172:Basque dish
310:Categories
271:References
237:Peperonata
203:side dish
152:piperrada
54:side dish
232:Matbucha
221:See also
201:or as a
184:tomatoes
162:), from
140:Piperade
109:tomatoes
21:Piperade
242:Sataraš
160:Spanish
91:Gascony
64:Gascony
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211:garlic
187:sautéd
182:, and
168:Gascon
156:Basque
148:French
144:Gascon
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111:, red
101:Onions
76:France
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50:Entrée
46:Course
248:Notes
227:Lecsó
176:onion
164:piper
150:) or
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170:and
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36:Type
215:ham
207:egg
52:or
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