Piperade

Piperade (or Piperrada), from the Basque word piperrak meaning 'pepper', is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper. The colours of piperade coincide with the colours of the Basque flag, known as the Ikurriña, which are red, green and white.

History

The origins of Piperade are rooted in the Basque Country, which spans both southwestern France and northeastern Spain. The dish is a reflection of the region's agricultural products, with its key ingredients being widely cultivated in the area.

Ingredients and Preparation

The main ingredients of Piperade are onions, green peppers, and tomatoes, all finely chopped and sautéd in olive oil. The mixture is seasoned with Espelette pepper, a variety of chili pepper cultivated in the French commune of Espelette, Pyrénées-Atlantiques. Some variations of the dish may also include garlic and bay leaves for additional flavour.

The ingredients are typically cooked slowly over medium heat until they are soft and the flavours have melded together. The dish can be served as a main course or as a side dish to meats or fish. In some variations, beaten eggs are added to the mixture and scrambled, making the dish similar to a ratatouille or a Spanish omelette.

Variations

There are several variations of Piperade, some of which include additional ingredients such as ham or eggs. In the Béarn region, for example, the dish is often served with Béarnaise sauce, while in the Navarre region, it is commonly served with a slice of Spanish tortilla.

See also

• Basque cuisine
• Espelette pepper
• Ratatouille
• Spanish omelette

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