Name: Piperade
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Francesa (Vasca)
Ingredients: 4 units red bell peppers (sliced into strips); 500 g ripe tomatoes (peeled and chopped); 2 units onions (julienned); 2 cloves garlic (minced); 1 tsp paprika (smoked)

Piperade

Piperade is much more than a simple side dish; it is a vibrant, lively stew that captures the very essence of the Basque country. Imagine sweet bell peppers, ripe tomatoes, and onions slow-cooked into a thick, aromatic sauce, enhanced by a hint of smoky paprika and fresh herbs. It is a dish that radiates warmth, both in its intense color and its balanced flavor profile between sweet and earthy. As you can see in Piperade.png, it is a recipe that invites you to savor it slowly, whether eaten on its own, atop a slice of crusty bread, or alongside fluffy scrambled eggs.

55 min Easy Francesa (Vasca) 4 servings

I first discovered Piperade during a summer in the south of France, and I was captivated by its simplicity. What I love most is how a few humble ingredients, treated with patience, transform into something truly extraordinary. I remember cooking it for the first time on a sunny Sunday, letting the aroma of roasting peppers fill the house. It is the perfect dish to share; it is versatile, comforting, and always feels like a small celebration of seasonal produce. I love serving it warm with a drizzle of high-quality olive oil and fresh herbs, creating that irresistible contrast you see in Piperade.png. To me, cooking this dish is a reminder that you don't need complicated techniques to achieve deep flavors; sometimes, you just need good ingredients and a bit of time. Every bite transports me back to that summer, and it is a pleasure to recreate that experience in my own home for those I love, turning a simple meal into a truly special moment.

Ingredients

4 units red bell peppers (sliced into strips)

500 g ripe tomatoes (peeled and chopped)

2 units onions (julienned)

2 cloves garlic (minced)

1 tsp paprika (smoked)

Instructions

Sauté the onions and bell peppers in olive oil over low heat until they are very tender.

Add the garlic and paprika, cooking for a minute until fragrant.

Incorporate the chopped tomatoes and simmer over low heat for 30 minutes until the liquid reduces.

Adjust salt and pepper to taste, and finish with a sprinkle of fresh herbs on top.

Serve warm or at room temperature, ideally over a slice of toasted bread.

Piperade

The story behind

Instructions

Share this recipe

Rate this recipe

You might also like

Poulet Vallée d'Auge

Civet de Lièvre

Fasolia bi Lahme

Orecchiette con Cime di Rapa

Ficelle Picarde

Save this recipe to your Zest

Contact Us

Message sent!