Pipérade

Pipérade (or Piperade) is a traditional dish from the Basque Country, which straddles the borders of France and Spain. The name derives from piper, the Basque word for pepper, which is a key ingredient in the dish.

Ingredients and Preparation

Pipérade is a versatile dish that can be served as a main course, side dish, or sauce. The primary ingredients are tomatoes, green peppers, red peppers, onions, and garlic, all finely chopped and sautéed in olive oil. The vegetables are seasoned with Espelette pepper, a variety of chili pepper from the Basque region that gives the dish its distinctive flavor. Some versions of pipérade also include eggs, which are scrambled into the sautéed vegetables, or Bayonne ham, a cured ham from the same region.

Regional Variations

While the basic recipe for pipérade is consistent throughout the Basque Country, there are regional variations. In the French Basque Country, pipérade is often served with omelettes or used as a filling for Basque tuna dishes. In the Spanish Basque Country, it is commonly served with steak or chicken.

Cultural Significance

Pipérade is a staple of Basque cuisine and is often served at traditional Basque festivals and gatherings. It is also a popular dish in other regions of France and Spain, and has been adopted by other cuisines around the world.

See Also

• Basque cuisine
• Espelette pepper
• Bayonne ham