Are you looking for the traditional recipe of the Basque piperade? Here is the step-by-step recipe of the restaurant Le Chistera in Bayonne, as well as suggestions for serving it with a variety of dishes.
Basque piperade is a simple and tasty Basque dish, which you will often find on the menu of traditional Basque restaurants, next to Basque chicken and Basque cake.
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FAQ on piperade basque.
Piperade is a typical and traditional dish of Basque and Gascon cuisine, usually served with eggs, ham, chicken or fish.
Piperade is said to originate from the Basque province of Soule. Originally, it was a kind of sauce with bread and it would not have incorporated pepper.
You can accompany it with an omelette. This is called a piperade omelette. With eggs that are allowed to coagulate and Bayonne ham. With chicken, the famous Basque chicken. With fish, like kaskarote tuna or xipirons.
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Where to eat traditional piperade in the Basque Country?
Almost all restaurants offering traditional Basque cuisine have Basque piperade in their traditional or à la carte menus.
Basque piperade recipe.
It is essential to choose the right ingredients to make a good Basque piperade. Vegetables from a small local producer will give your dish a completely different flavour.
Ingredients (for 6 people).
- 1 beautiful onion
- 5 or 6 Anglet peppers. Order it here
- 4 large tomatoes
- Espelette chilli pepper. Order it here
- olive oil
How to prepare Basque piperade?
Temps nécessaire : 50 minutes.
Preparation: 10mns. Heating: 40mns.
- Peel and slice the onion.
- Remove the pulp from the chilli pepper, take out the seeds, then cut them into thin strips.
- Cut the tomatoes into small coarse cubes.
- Put a little oil in a frying pan, add the onions and sweat (cook gently and without colouring).
- Add the peppers after 5 minutes.
- Wait 5 more minutes and add the tomatoes.
- Cook over low heat for a total of 40 minutes. Add a little salt at the end of cooking.
What to eat with Basque piperade?
To make a piperade omelette, add 15 to 18 eggs depending on their size and 6 slices of Bayonne ham.
Whip the eggs in a high enough container, salt them, and add a little Espelette pepper. Start by pouring a small film of oil, preferably peanut, into a very hot frying pan. Cook thoroughly, stirring a little at first. The eggs must remain strong enough and not too drooling.
Pour the basquaise when the eggs are cooked enough, and then roll them over.
Cut, or have the pork butcher cut, six slightly thick slices of Bayonne ham. Place them in a frying pan next to each other, and barely fry the slices: a round trip. Add them to the omelette, and everything is ready.
Which wine to pair with piperade?
To stay “local”, I recommend an Irouleguy rosé. If you can’t find it, try a delicious Tokay Pinot gris from Alsace, that will be perfect with chicken basquaise.
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Conclusion – Basque piperade recipe.
Have you ever cooked a Basque piperade? Tell us about your experience in commentary.
You can read my full guide to Basque food here
For another recipe with Bayonne ham, check the axoa one here
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