Piperade is the quintessential Basque sauce and condiment, an indispensable basic of Basque cooking.  It is essentially a slow simmered compote of sweet peppers, tomato and onions, flavored with thyme and Piment d’Espelette.  Piperade can be used in many dishes, including with eggs (the photo shows a dish of eggs baked with prawns and piperade), as a sauce for fish and meats and a number of other dishes.

In the past, piperade was simmered very slowly in a earthenware pot placed in the corner of the hearth.  Although this recipe is cooked on the stove top, it is important to simmer the piperade gently for best results.

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3 thoughts on “Piperade”

  1. This sounds delicious! I am hopeful that one day we can see the recipe for Brandade de morue nîmoise. I am in NY and had that a couple of years ago when visiting your restaurant and would love to try to make that dish! That item is on my list of Last Supper Meals…

    1. I will try to get the recipe for Brandade in the recipe section as soon as time allows. In the meantime, you might try Elisabeth David’s “Frence Provincial Cooking”. My recipe is similar to hers.

  2. Jim,

    Is this the dish David and I had when visiting your restaurant back when? If this is, I did love this and had never had anything like it. Looks complicated for someone like me. How is your Roast chicken? Looks delicious to me, will try that next time.

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