THE ROBUST FLAVORS of ham, peppers, and tomatoes are typical of the Basque region in the Pyrenees Mountains of southwestern France. Anything served with this combination is labeled basquaise. The area is renowned for its pork, and especially the cured hams produced in and around the city of Bayonne. Bayonne ham is either sliced thin and eaten with fruit, like prosciutto, or diced and used to add flavor to dishes. If Bayonne ham is hard to find, use prosciutto.
Instead of maki