HOW TO MAKE PIPERADE
AND THE MANY WAYS TO SERVE IT!
Pipérade, or piperrada as it is known in Spain, is a flavorful stew made from peppers, tomatoes, and onions slow-cooked in olive oil. Classically, it always included beaten eggs that were cooked in the vegetable mixture. Often a thick slice of Jambon de Bayonne, a slightly sweet, air-cured ham similar to prosciutto, was fried and served over the top. Nowadays, it has become a more foundational element; often appearing in many different guises and cuisines.
At the risk of sounding like Forrest Gump, you can eat pipérade alone as a vegetable side; with fish braised inside; eaten cold on crusty toasted baguettes; slow-cooked with roasted chicken, or even as a fantastic easy to serve brunch dish with farm fresh eggs into it and baked. Here are some of my favorite simple preparations that use piperade as the foundation. My advice is to start with the basic piperade recipe then tweak it to suit your tastes. I often add a healthy spoonful of Piment d’Ville, an Espelette pepper grown in Northern California.
Pipérade
A flavorful stew of peppers, tomatoes, and onions slow-cooked together in olive oil.
Prep Time 15 minutes
