Julia Childs Piperade
From greekgirrrl 17 years ago
- 60 minutes to make
- Serves 6
Pipérade trumpets the versatility of French Basque cuisine. A simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. It’s great over braised chicken, but you could also heed Julia Child’s advice and use it to top a plain omelet. Read more What to buy: If you’re looking to save time, you can substitute diced canned tomatoes that have been drained. Bayonne ham is a cured ham product from French Basque country. If you can’t find it, go ahead and substitute prosciutto. Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC status. It has a nice heat and is worth seeking out at a gourmet grocery or online. If you have trouble finding it, you can substitute cayenne or paprika, but it's really not the same. See less
Ingredients
- 6 medium tomatoes shopping list
- 1 tablespoon plus 2 teaspoons olive oil shopping list
- 4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares shopping list
- 2 medium garlic cloves, finely minced shopping list
- 2 medium yellow onion, halved and thinly sliced shopping list
- 2 tablespoons chopped parsley shopping list
- 1 tablespoon chopped thyme leaves shopping list
- 1 medium bay leaf shopping list
- 2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips shopping list
- 2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips shopping list
- 2 teaspoons piment d’Espelette (or paprika or cayenne pepper) shopping list
How to make it
- Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.
- Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.
- Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.
- Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve
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The Rating
Reviewed by 2 people-
Marvelous darling. Thank you Greek.
jenniferbyrdez
in kenner loved it
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I think piperade is an odd dish, favoured amongst the Frenchmen, but I prefer the vegan version (I'm a pesco-vegan), tofu can be used in the vegan dish. :)
theFrenchman
in loved it
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