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Piperade

Piperade

INGREDIENTS
  • 1/2 cup olive oil
  • 1 small onion, finely sliced
  • 6 anaheim chiles, seeded and finely sliced
  • 6 garlic cloves, peeled and crushed
  • 6 ripe tomatoes, peeled, seeded and chopped
  • 1 teaspoon sugar
  • 1/8 teaspoon piment d'Espelette
  • 1 bay leaf
  • salt & freshly ground white pepper
PREPARATION

1. Heat olive oil in a large sauté pan over med-high heat.
2. Add chiles, onion and garlic and cook for 5 minutes.
3. Stir in the tomatoes, sugar, piment d'Espelette and bay leaf.

4. Season with salt and pepper and bring to a boil, stirring occasionally.
5. Reduce heat and simmer for 25 to 30 minutes. Remove and discard bay leaf.

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Comité départemental du tourisme Béarn Pays basque
Petite Caserne, 2 allée des platanes, 64100 Bayonne - Délégation Béarn : 22 ter, rue JJ de Monaix, 64000 Pau
Tél : +33 (0)5 59 30 01 30 - Fax : +33 (0)5 59 46 52 46
Web : www.bearn-basquecountry.com - Email : infos@tourisme64.com