HOW TO MAKE PIPERADE

AND THE MANY WAYS TO SERVE IT!

Francois de Melogue

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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.

Eggs simmered in piperade

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

Cook Time 45 minutes

Servings 4

Ingredients

  • 2 tbsp olive oil or pork fat
  • 2 sweet onions peeled, sliced thickly
  • 4 cloves garlic mashed
  • 2 tsp herbes de Provence
  • 6 bell peppers thickly sliced
  • 3 tbsp paprika
  • 2 tsp sea salt
  • 1 28 ounce can San Marzano tomatoes pureed in a blender

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large, ovenproof Dutch oven over medium-high heat, warm the olive oil until hot. Add the onions and garlic and cook, stirring occasionally, until tender and translucent, about 5 10 minutes. Add the herbes de Provence, bell peppers, paprika, and salt. Cook, stirring often, until the peppers soften, about 10 minutes. Stir in the tomatoes and bring to a boil. Put in oven and let cook for about 30…

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Francois de Melogue

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.