{"id":6742,"date":"2022-02-14T04:16:00","date_gmt":"2022-02-13T20:16:00","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=6742"},"modified":"2023-03-01T01:25:13","modified_gmt":"2023-02-28T17:25:13","slug":"basque-piperade","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/basque-piperade\/","title":{"rendered":"A Traditional prepared Basque Piperade"},"content":{"rendered":"\r\n

Piperade or piperrada is a recipe from the Basque region<\/a> between France and Spain. It is made with sweet peppers or bell peppers, onions, tomatoes, and the local spice called Piment d\u2019Espelette. It is sometimes referred to as the Basque version of a traditional ratatouille<\/a>. It is the perfect accompaniment to poached eggs and ham, or it can be used as a sauce for pasta or served with fish or meat.<\/p>\r\n\r\n\r\n\r\n

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The red and green peppers, tomatoes and onions coincidentally represent the colours on the Basque flag. We are encouraged to \u2018eat a rainbow\u2019 so we have also added yellow peppers to our recipe, and while it might be good to improve your mood<\/a>, this does not affect the traditional flavour of the dish.<\/p>\r\n\r\n\r\n\r\n

What is Piment d\u2019Espelette?<\/h2>\r\n\r\n\r\n\r\n

Piment is French for pepper and Espelette is the town in the Basque region where this spice is produced, hence the name Piment d\u2019Espelette. This spice is adding subtle heat to dishes and is a delicate alternative to cayenne or paprika powder. It got the AOC accreditation (Appelation d\u2019Origine Control\u00e9e) in 2000 for its regional importance, and it is worth noting it replaces white pepper in most recipes in this region.<\/p>\r\n\r\n\r\n\r\n

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Piment d’Espelette<\/a><\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\n

Piment d’Espelette is available in powdered or paste form at specialty food stores. Locals traditionally highlight this product by hanging bunches of dried piment d’Espelette around the town during October’s celebration of Peppers in Espelette.<\/p>\r\n\r\n\r\n\r\n

\"piment<\/figure><\/div>\r\n\r\n\r\n\r\n

Piperade recipe<\/h2>\r\n\r\n\r\n\r\n

In order to make this recipe tasty without the skins, you will need to peel the peppers and the tomatoes. Instructions are shared in this recipe to keep it easy for you.<\/p>\r\n\r\n\r\n

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\"traditional<\/div>\n<\/div>\n

A Basque Piperade<\/h2>\n
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Piperade is the perfect accompaniment to poached eggs and ham, or it can be used as a sauce for pasta or served with fish or meat.<\/div>\n
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