This article was translated by John R. Bopp
Since it’s been a while since we’ve blogged a recipe, and since the piperade just drives us crazy, we thought we’d share this recipe with you, which we found on the US website The Spruce Eats, in an entry by Rebecca Franklin.
It’s always a pleasure for us to enjoy this very traditional Basque dish. And by the way, the recipe just isn’t finished if there isn’t a bit of Espelette pepper in there. If you’re going to make the recipe, be sure to include it!
The Spruce Eats – 12/12/2018 – USA
Basque Piperade Recipe
Piperade, a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a small amount of granulated sugar mellow out the sharp tang of the tomatoes and peppers.