Basque Piperade is a traditional dish from the Basque region of France, known for its vibrant flavors and simplicity. This dish features a combination of bell peppers, tomatoes, onions, and garlic, all sautéed together and often enhanced with Bayonne ham or a touch of piment d’Espelette, a mild Basque chili pepper. The Piperade is typically served as a side dish or with eggs, and it’s a delicious representation of the fresh, local ingredients found in Basque cuisine. Perfect for a light meal or as an accompaniment, Basque Piperade brings a taste of southern France to your table.
Ingredients -serves 4
3 cloves of garlic
1 tablespoon granulated sugar
Salt
Espelette pepper
2 tablespoons olive oil
Bay leaf
2 red bell peppers
1 green bell pepper
1 large onion
Thyme
6 large tomatoes
Equipment
Skillet- Preparation: 10 minutes Cooking: 40 minutes
Instructions
- Peel the tomatoes by blanching them in boiling water for a few seconds to loosen the skin. Remove the seeds and chop the tomatoes into small cubes.
- Slice the onion thinly, and cut the red and green bell peppers into strips.
- Heat the olive oil in a skillet and cook the onions for a few minutes until softened. Add the bell peppers and cook over low heat for about 10 minutes.
- Add the chopped tomatoes, minced garlic, a sprig of thyme, and a few bay leaves.
- Season with salt, a pinch of Espelette pepper, and a bit of sugar to balance the acidity of the tomatoes.
- Let the mixture simmer over low heat for 30 minutes, stirring occasionally.
- Serve the Piperade with fried eggs, rice, or pasta.
This traditional dish can be enjoyed as a main course or a flavorful side, embodying the essence of Basque cuisine.
