I’ve said it before and I’ll say it again — Piperade turns even the humblest of foods into haute cuisine. Making an omelet? Give it a shimmering topping of Piperade. Ditto for pasta, fish, chicken, and even frozen, store-bought pizza. The recipe:
Thanks for watching! Tomorrow I will show you how to make Chicken Piperade — the famous (and very easy) Basque country dish. So please stay tuned!
And here’s the printable (feel free to double or triple the ingredients):
- 4 large bell peppers of various colors, cut into julienne strips
- 1 medium onion, thinly sliced
- 1 or 2 cloves of garlic, finely minced
- Salt and pepper -- a pinch of each
- 1 teaspoon dried thyme leaves
- Olive oil -- about 2 tablespoons
- Put the peppers, onion, and garlic in a large bowl. Toss to mix.
- Heat the oil in a large skillet set over a medium flame. Tip the pepper mixture into the skillet, and add the salt, pepper, and thyme. Toss the ingredients until all are slick with oil.
- Cover the skillet, lower the heat, and let the veggies cook until tender-crisp -- about 5 minutes.
- If you plant to freeze this condiment, first let it come to room temperature. Then seal in air-tight plastic bags or tubs. When frozen, Piperade will keep for months.