Piperrada: Basque Pepper and Egg Preparation
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Origin
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Description
Piperrada — the slow-cooked preparation of red and green peppers with tomato and sometimes egg — is the Basque equivalent of the French ratatouille or the Spanish pisto. Its defining character comes from the specific combination of mild red Espelette pepper (the Basque pepper par excellence, now carrying an Appellation d'Origine Protégée) with the sweet cooked peppers and the slow reduction of tomato.
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The Thread
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Flavour Context
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Pillars V — VII
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