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Unleash the Flavors of French Basque Cuisine with Pipérade

Pipérade, a traditional French Basque dish, is a flavorful sauté of Bayonne ham, piment d’Espelette, and tender vegetables. This versatile recipe is perfect for topping chicken or an omelet, and can be easily customized to suit your taste preferences.

The Essence of French Basque Cuisine

French Basque cuisine is renowned for its bold flavors and rich cultural heritage. Pipérade embodies the spirit of this cuisine, combining the savory flavors of Bayonne ham, the spicy kick of piment d’Espelette, and the sweetness of fresh tomatoes.

A Simple yet Elegant Recipe

This recipe is a masterclass in simplicity and elegance. By combining a few high-quality ingredients, you can create a dish that is both flavorful and visually stunning. The key to success lies in the careful preparation of each component, from the tender Bayonne ham to the perfectly cooked vegetables.

Time-Saving Tips and Ingredient Substitutions

To save time, you can substitute canned tomatoes for fresh ones, making sure to drain them first. If you can’t find Bayonne ham, prosciutto makes a suitable substitute. Piment d’Espelette, France’s only native pepper, adds a unique flavor profile to the dish. If you can’t find it, cayenne or paprika can be used as alternatives.

The Recipe

Yield: 4 to 6 servings
Difficulty: Medium
Total Time: 1 hour 25 minutes

Ingredients:

• 6 medium tomatoes
• 1 tablespoon plus 2 teaspoons olive oil
• 4 ounces thinly sliced Bayonne ham, cut into 1/2-inch squares
• 2 medium yellow onions, halved and thinly sliced
• 2 medium garlic cloves, minced
• 2 tablespoons fresh Italian parsley, coarsely chopped
• 1 tablespoon fresh thyme leaves, coarsely chopped
• 1 medium dried bay leaf
• 2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
• 2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
• Kosher salt
• 2 teaspoons piment d’Espelette

Instructions:

1. Prepare the Tomatoes: Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Blanch the tomatoes, then peel, core, and chop them.
2. Sauté the Ham: Place a large Dutch oven or other heavy-bottomed pot with a tightfitting lid over medium heat. Add 1 tablespoon of oil and cook the ham until golden brown, about 8 minutes.
3. Sauté the Onions and Garlic: Add the remaining 2 teaspoons oil, onion, and garlic to the pot. Cook until the onion is soft and beginning to color, about 8 minutes.
4. Add the Herbs and Peppers: Stir in the herbs, pepper slices, and salt. Cover and cook until the peppers are slightly softened, about 10 minutes.
5. Combine the Ingredients: Stir in the diced tomatoes, browned ham, and piment d’Espelette. Season with salt and cook uncovered until the mixture melds and the juices have slightly thickened, about 10 minutes.
6. Serve: Remove the bay leaf and serve the pipérade over chicken or an omelet. Enjoy!