Piperade de Monique from Ripailles: Traditional French Cuisine by Stéphane Reynaud
Turn on the CD player and put on the disc. Roast the capsicums in the oven for 20 minutes and peel them. Blanch and peel the tomatoes and chop the flesh. Peel t
Ingredients
- Red capsicums 4
- Yellow capsicums 4
- Green capsicums 4
- French shallots 3
- Ripe tomatoes 4
- Olive oil 150 ml
- Garlic 6 cloves
- Basque Country fandango 1 CD
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