This classic French dish is both a condiment and a sauce.  It's the Swiss army knives of food, adding a little je ne se quoi to everything from eggs to pasta. Julia Child introduced the traditional Pipérade recipe with eggs to Americans in Mastering the Art of French Cooking. Although it is traditionally served with eggs it also makes an amazing pasta sauce, tops wilted greens or polenta. 

The secret ingredient that makes the dish really special is Piment d'Espelette, a sweet and spicy pepper from the Basque region. We're using a local California version called Piment d'Ville. This is a very basic recipe and although chefs call to blanch and peel the tomatoes we don't get that fussy.  From wilted greens to eggs and even chicken Pipérade will make your weekday meal anything from ordinary.

1.  Heat olive oil and 1 clove crushed garlic in a sauce pan over medium heat.

2.  Add 2 cups roughly chopped onion.

3.  Add 2 cups roughly chopped bell pepper (classically you use all 3 colors, red, green and yellow)

4.  Saute till soft but not brown.

5.  Stir in 2 cups seeded chopped tomato and 2 teaspoons of Piment d'Ville (a local California grown version of Piment d'Espelette).

6.  Cook until most of the water from the tomatoes has evaporated.


Leave a comment

Comments will be approved before showing up.


Also in Recipes

caramelized onion and cumin basmati rice recipe
Indra's Caramelized Onion and Cumin Basmati Rice

Caramelized onions, toasted cumin and a cinnamon stick add layers of flavor and complexity to something we normally view as just a carb canvas for other food. You'll never make basmati rice another way.
Kashmiri Rajma
Kashmiri Rajma

Rajma is a delicious creamy red bean curry that is a treasured comfort food and a beloved street food.
bean. squash and corn tamale recipe
True Red Cranberry Bean 3 Sisters Tamales

Our southwestern riff on the 3 sisters includes the True Red Cranberry Bean.This rare heirloom had been used by Abnaki Indians centuries ago but became extinct shortly thereafter. Thankfully seed savors revived it but now it is only grown by a handful of farmers.

SAVE 10%