Pipérade, flavorful and very versatile French dish that you must try this summer. Ok, yes, it can be made any season but summer is when you can use in-season vegetables and get the true flavors of this amazing dish. Most importantly It is pretty simple.
Why this dish is versatile? There are many versions of this recipe, some add eggs at the end, and others add prosciutto and ham. But one thing you should not change is the Piment d’Espellette. This is a native pepper from France and it gives a nice heat to the dish. However, if you can’t find it you can use paprika or cayenne.
Actually the original Pipérade comes from Basque, a country located between the borders of Spain and Franch. But, the recipe that you are going to learn how to cook is the French traditional variation.
French Pipérade Recipe
Prep: 10min Cook: 20min Total Time: 35min Servings: 2 – 4
- 1 lb. Tomatoes
- 3 oz. Ham, cut into squares
- 1 Garlic, grated
- 1 Onion, cut in half and then sliced
- 1 tbsp. Parsley, chopped
- ½ tsp. Thyme
- 1 bay leaf
- 1 Bell pepper, red (cut into strips)
- 1 Bell pepper, green (cut into strips)
- 1 tsp. piment d’Espellette
1. In a pot add water. Bring to a boil. Cut an X mark on the tomatoes and add them in the water. Boil for 10 seconds and then transfer into an ice water bath. Let them sit for 2 minutes and then peel them. Dice the tomatoes. (If you want you can remove the seeds, this will cut down on cooking time).
2. Turn on medium heat and place a pan. Add oil. Once hot cook the ham for about 5 minutes. Transfer the ham into a bowl.
3. In the same pan add more oil and add the onion. Grate 1 garlic clove and stir. Cook for 8 minutes.
4. Now add the peppers, thyme, and salt to taste. Cook for 10 minutes
5. After 10 minutes cooking add the tomatoes, piment d’Espellette and add more salt if needed.
6. Cook until the veggies meld together and also the juices have thickened a bit. Add chopped parsley, stir one last time and remove from heat.
7. Serve and enjoy!