Pipérade from Pintxos - Small Plates in the Basque Tradition by Gerald Hirigoyen and Lisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on April 07, 2025

    Very versatile and very good. Use in all kinds of recipes.

  • AgusiaH on September 30, 2011

    Lovely dish. I cooked it longer than the recipe indicated - about 25-30min to get nice soft peppers. Lots of garlic is a nice twist.

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