Piperade Of The Basque Country 380 Gr Anne Rozes
One of the emblematic dishes of the Basque Country. Our recipe has remained unchanged since 1970. The piperade is usually eaten hot as an accompaniment to a beautiful slice of tuna from St Jean de Luz passed in the pan. But also with a slice of Bayonne ham, a fried egg. It perfectly accompanies your white rice and can even serve as a base for your homemade pizza!
INGREDIENTS: Tomatoes (59%), peppers (16%), onions (14%), sugar, vegetable oils (sunflower and olive), salt, garlic, thyme, pepper, Espelette pepper PDO (0.005%).
Average nutritional values per 100 g Energy value 199 kJ / 47 kcalFat 0.8 gof which saturated fatty acids 0 g Carbohydrates 7.9 g of which sugars 6.6 g Protein 1 g Salt 1 g