August 21, 2010

Pipérade Basquaise

Have you ever been to the Basque Country? That bit of land is located at the border between the far south west of France and the north of Spain. I am lucky to have already been on holiday a few times in the French part of the Basque country. As you might have guessed, I love the place. Landscapes are beautiful, people very friendly and the food amazing. Yes, the food is really good there.

My mum has been cooking this Basque recipe since we were kids. That’s one of these dishes that are enough in themselves – no need to serve it with a side. Peppers are in full season now, so it’s perfect time to try it.

Pipérade Basquaise – serves 4

• 1 clove of garlic, peeled and cut in half lengthways • 1 green or red pepper, cored, deseeded and cut in strips • 5 tomatoes, chopped • 8 eggs, beaten • Salt, pepper • 3 tbsp olive oil • A pinch of Espelette chili powder

1. Heat the oil in a large sauté pan on a medium heat. Add the pepper, garlic and tomatoes. Mix well and reduce the heat to low. Cover with a lid and leave to cook for 40min, mixing from times to times with a wooden spoon.

2. Add the eggs, salt, pepper and chili powder and mix constantly for about 4-5min, until the eggs are set. They should have a crumbly mixture. Serve with a slice of bread and a glass of red wine.

Pipérade Basquaise – pour 4 personnes

• 1 gousse d’ail, pelée et coupée en 2 dans la longueur • 1 poivron vert ou rouge, épépiné et coupé en lamelles • 5 tomates, coupées en morceaux • 8 œufs, battus • Sel et poivre • 3cs d’huile d’olive • 1 pincée de piment d’Espelette en poudre

1. Faire chauffer l’huile dans une sauteuse à feu moyen. Ajouter le poivron, l’ail et les tomates. Bien mélanger et réduire le feu. Couvrir avec un couvercle et laisser cuire pendant 40min, en remuant de temps en temps.

2. Ajouter les œufs, le sel, le poivre et le piment et mélanger sans arrêt pendant environ 4-5min, jusqu’à ce que les œufs soient pris. Servir avec une tranche de pain et un verre de vin rouge.

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