PIPERADE

With meat: dice the meat (rabbit, lamb or pork) and cook it in olive oil on medium heat. When browned, add a glass of white wine and some meat stock. Add salt and let it cook over low heat. When the meat is cooked, add the piperade and serve warm. The meat can also be replaced by tuna.

With macaroni: cook the macaroni, drain them and return to pan. Add a tin of tuna and the piperade. Serve warm.

As an accompaniment: warm in a pan and serve with meat, fish or eggs.