French Cooking: Piperade Basquaise
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The Basque country, in the south of France, was part of Navarre until the end of the 16th century. Flaming red is the Basque color; it is evident in their tiled roofs, scarlet berets and red is also the theme of their cooking which is dominated by peppers. These include the sweet red pepper, as well as the hot piment d’Espelette which is named after a little village in the hills behind Biarritz.
In October of each year, the town of Espelette holds a festival where all the houses are decorated with peppers hanging out to dry. The local restaurants feature traditional Basque recipes including tripe sausages served with the local hot sauce (like Tabasco), and axoa which is a Basque stew made with veal, green and red peppers. One also finds piperade, which is a mixture of sautéed green and red peppers, onions, and tomatoes thickened with eggs. The name piperade comes from piper which is a red hot pepper. This dish can be made in three ways: an omelet filled with the vegetable mixture; a flat omelet, or fritatta, topped with the mixture; or as a vegetable purée thickened with eggs. I am offering the third method as today’s recipe. The vegetable purée must cook slowly. For piperade au jambon, top the vegetable and egg mixture with a grilled slice of Bayonne or proscuitto ham.
Piperade basquaise Peppers and tomato purée with eggsFor 4 personsCooking time: 35 minutes 4 tbsp. vegetable oil
2 onions (peeled and chopped)
3 red and green peppers (cored and chopped)
2 cloves garlic (peeled and chopped)
2 lbs. tomatoes (peeled, seeded and chopped)
salt, to taste
1 dried chili pepper (chopped)
8 eggs, beaten
Heat oil in a skillet, add onions and cook over low heat until soft but not browned for about 4 minutes. Stir in the peppers and garlic. Cook over low heat (stirring often) for about 5 minutes. Add the tomatoes and a little salt and cook over medium heat for about 20 minutes. The mixture should be thick and most of the liquid evaporated. Add the beaten eggs to the mixture. Stir over low heat for about 3 minutes. The mixture should be thickened but remain soft and moist. Serve immediately. Note: can be served with grilled ham slices.
Et voilà!
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The Basque country, in the south of France, was part of Navarre until the end of the 16th century. Flaming red is the Basque color; it is evident in their tiled roofs, scarlet berets and red is also the theme of their cooking which is dominated by peppers. These include the sweet red pepper, as well as the hot piment d’Espelette which is named after a little village in the hills behind Biarritz.
In October of each year, the town of Espelette holds a festival where all the houses are decorated with peppers hanging out to dry. The local restaurants feature traditional Basque recipes including tripe sausages served with the local hot sauce (like Tabasco), and axoa which is a Basque stew made with veal, green and red peppers. One also finds piperade, which is a mixture of sautéed green and red peppers, onions, and tomatoes thickened with eggs. The name piperade comes from piper which is a red hot pepper. This dish can be made in three ways: an omelet filled with the vegetable mixture; a flat omelet, or fritatta, topped with the mixture; or as a vegetable purée thickened with eggs. I am offering the third method as today’s recipe. The vegetable purée must cook slowly. For piperade au jambon, top the vegetable and egg mixture with a grilled slice of Bayonne or proscuitto ham.
Piperade basquaise
Peppers and tomato purée with eggs
For 4 persons
Cooking time: 35 minutes
- 4 tbsp. vegetable oil
- 2 onions (peeled and chopped)
- 3 red and green peppers (cored and chopped)
- 2 cloves garlic (peeled and chopped)
- 2 lbs. tomatoes (peeled, seeded and chopped)
- salt, to taste
- 1 dried chili pepper (chopped)
- 8 eggs, beaten
Heat oil in a skillet, add onions and cook over low heat until soft but not browned for about 4 minutes. Stir in the peppers and garlic. Cook over low heat (stirring often) for about 5 minutes. Add the tomatoes and a little salt and cook over medium heat for about 20 minutes. The mixture should be thick and most of the liquid evaporated. Add the beaten eggs to the mixture. Stir over low heat for about 3 minutes. The mixture should be thickened but remain soft and moist. Serve immediately. Note: can be served with grilled ham slices.
Et voilà!
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