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Piperade is a traditional dish from the region of French (and Spanish) Basque Country, consisting of tomatoes, onions, bell peppers, Espelette pepper, and garlic, while ham, and eggs are sometimes added to the dish to enhance its flavors. The dish can be traced to the early 1800s, when the word piperade referred to ground pepper.
Red is the color of Basque, and it is evident in their cuisine, which is heavily dominated by peppers. Every year in October, there is a fair in the town of Espelette, featuring traditional Basque specialties, with piperade being one of the main attractions.
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Pâté aux pommes de terre is a savory potato pie originating from the French region of Limousin. It consists of sliced potatoes that are layered with onions, cream, garlic, parsley, salt, and pepper in a flaky puff pastry. Before the 18th century, when potatoes were first brought to France, Limousin pie was made with a combination of crème fraîche and regular bread dough.
It can be served either as a main course or as a side dish, and it is usually consumed while still hot. Traditionally, the pie is served with lettuce on the side, and it is recommended to pair it with a glass of cider or red wine.
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Millassou is a spicy, savory pancake made with grated potatoes, onions, garlic, parsley, salt, and pepper. Sometimes, duck fat, lardons, or eggs can also be included. It is usually served on a big platter and cut into slices. When served as the main dish, millassou is best paired with a green salad on the side, but it can also be served as an accompaniment to various meat stews.
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