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Piperade with Espelette Chili pepper

Piperade with Espelette Chili pepper.

tomatoes, onions, sweet green Anglet peppers, salt, black pepper, Espelette Chili pepper A.O.P.

Serving advice:
reheat over low heat, add a beaten egg just before serving.Simmer a chicken drumstick in the piperade. Then, you get an excellent « basquaise » chicken. Also to be tested with a slice of tuna.

To consumed preferably before the date written on the lid.