RECEIPTS CONTAINING PEPPERS...

Bayonnaise:
This sauce, is an emulsion of oil, mashed potaties and egg yolk pepper of Espelette.
It is possible to carry it out by assembling mayonnaise with Pepper Mashed potaties of Espelette (2/3; 1/3).
It is consumed with chips, tacos, fish, cold meats or seafood.

Sauces salad:
Fresh: with soft white cheese or yoghourt, lemon and Saltsa-Dip.

Nut: oil nut, Jerez vinegar, nut green walnuts and pepper cream
Basque.
 
 

Hake with peppers of the Country Basque:

Wash and sponge the 6 hake sections, pass them in the flour slightly and make gild with a little oil, reserve
 In a poêlon dissolve three onions and 125 G of sweet peppers thin slices.
Add 4 peeled tomatos, shelled and cut in small pieces as well as a pepper of whole Espelette.
Let cook gently covered 10 mn. Add the darnes hake, leave mijoter 6 mn.
To be useful with a rice pilaf or Creole.
 
 

Tipula:
Emincez finely 6 onions. In jumping to dissolve 50 G of butter and to make bleach onions without making them turn russet. Add 2 spoons to
pepper mashed potaties soup of Espelette, mix then incorporate the fresh cream.
Salt.
Let heat à.fond.
To be useful with grills of pig or ox.
 
 

Artzaintxo:
Cheese dice of ewe soupoudrés of pepper powder of Espelette.
To be used for aperitif.
 
 

Klara:
Pepper mashed potaties of Espelette (1/5), thick fresh cream (4/5).
With chips, tacos, but also of asparaguses or on ox part roasted.
 
 

Nora:
Mashed potaties of peppers of Espelette, lawyers and fresh goat's milk cheese.
To be useful on destoasts.
 
 

Xuri your Urdin:
Pepper mashed potaties of Espelette (1/5), thick fresh cream (4/5), roquefort (25g).
In accompaniment of a meat fondue or simply on toasts.
 
 

Ogitartekoa:
Farmhouse bread, small Swiss, fine grasses and pepper mashed potaties of Espelette,
Bayonne ham.