Piperade ( Gascon and French) or piperrada (

Basque Basque may refer to: * Basques, an ethnic group of Spain and France * Basque language, their language Places * Basque Country (greater region), the homeland of the Basque people with parts in both Spain and France * Basque Country (autonomous co ...

and

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...

), from ''piper'' (pepper in Gascon and in Basque), is a typical Basque dish prepared with

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

, green peppers, and

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es sautéd and flavoured with red

Espelette pepper The Espelette pepper (French: ''Piment d'Espelette'' ; Basque: ''Ezpeletako biperra'') is a variety of ''Capsicum annuum'' that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the ...

.Larousse, p. 804. The colours coincidentally reflect the colours of the Basque flag (red, green and white). It may be served as a main course or as a

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

, garlic or meats such as

ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term "ham ...

Notes

References

Larousse Gastronomique ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...

(1998). Paris: Larousse-Bordas.

External links

Piperade recipe
on the BBC website {{Commonscat, Piperade Basque cuisine Spanish soups and stews