Piperade Basque

Découvrez la recette de piperade un plat traditionnel basque riches en légumes et en saveurs du soleil pour égayer les pauses déjeuner ou les dîners entre amis.

Piperade basque. The dish can be traced to the early 1800s when the word piperade referred to ground pepper. éplucher et couper finement l ail faire revenir doucement les oignons dans un peu d huile. 1 2 teaspoon dried pepper flakes or 1 8.

1 pound fresh ripe tomatoes peeled seeded and coarsely chopped about 1 1 2 cups 1 teaspoons dried basil or 1 tablespoons fresh basil finely chopped. Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Now add the crushed garlic tomatoes and peppers stir everything around a little season with salt and pepper and basil and cook without covering for another 20 minutes or so the peppers should be slightly underdone.

Named after the classic basque stew of sizzling peppers tomatoes and garlic topped with slices of ham and a poached egg piperade serves flavorful recipes in a cozy ambiance that is perfect for date nights business meetings or outings with family and friends. Piperade is a traditional dish from the region of french basque country consisting of tomatoes onions green peppers and espelette pepper while garlic ham and eggs are often added to the dish to enhance its flavors. There is also a piperade béarnaise.

The sauce is prepared in a casserole basking in various vegetables or vegetables. The name comes from biper basque chili. Piperade from the occitan béarnais piperade piper.

Add peppers and cook 15 minutes until tender. The colours coincidentally reflect the colours of the basque flag red green and white. Melt the butter and olive oil in the pan and add the onions cooking them very gently for 10 minutes without browning.

éplucher et couper les oignons.