PIPERADE BASQUAISE BOX 4/4

Preparation made from tomatoes, green and red peppers, and onions, all of Provençal or Mediterranean origin. These selected vegetables are washed and trimmed before being cut into pieces. The tomatoes are seeded beforehand; the capped and seeded peppers. The onion and herbs are scorched in olive oil. The whole thing is then stewed. Use: Warm our Basque piperade in a saucepan over low heat and serve it with your poultry or roast, pan-fried or grilled meat, incorporating their cooking juices. Hot, too, mixed with scrambled eggs in butter, possibly accompanied by thin slices of Bayonne ham. Depending on taste, you can leave the eggs whole. Still hot, around fried or grilled fish. Cold, or even slightly chilled, as a starter, it will be appreciated to start a summer meal, or as a vegetable. Nut. values/100g: Val. Nut./100g: Energy KJ/Kcal: 302.4/72.5 Fat: 4.7g Of which AGS: 0.59g Carbohydrates: 6.8g Of which sugars: 4.09g Protein: 0.75g Salt: 0.85g keep up to 3 days in the fridge after opening