In this weeks foray into the food of our ancestry, we tried our hand at a Basque (the Southwest of France/Northeast of Spain) Country dish known as Pipérade. (Check out last week's dish here!)
I thought the Basque region would be appropriate as my husband also has ancestry from Spain. We will be doing Spain in a later month, but I couldn't resist the fusion of Spanish and French foods. When I first saw the picture of Piperade I thought it looked so delicious and I couldn't get it off my mind.
So I share with you this amazingly delicious dish that I think will be made again in our home very soon!
The colors of the vegetables represent the colors of the Basque region red, green, and yellow. The paprika added a really nice smokiness to the Pipérade as well as strengthening the red color.
You may remember that my sister served an LDS mission in France and she told me she had Pipérade while there. (Members of the church help to feed the missionaries all over the world). She had it with duck, and that it was delicious. In my research I found that adding game bird or egg to Pipérade is very common. I chose to go with egg because it just looked so delicious to me.
So for these reasons I don't have my recipe ready to share with you yet. I'm sorry! But I will share this recipe by Nic from Cured by Bacon. He uses canned veggies, but his recipe is the one that inspired me to make Pipérade.
And please don't misunderstand, this was absolutely delicious, I just want to perfect my recipe before sharing it. So please give Pipérade a try and tell me how you like it. I think it's best eaten right away, using your baguette as a spoon. And definitely toast your baguette with a bit of olive oil. It was so good! Don't skip the baguette!