Piperade – Vegetable Omelet From the Basque Country

Our recipe of choice today is dedicated to Marie Noëlle Lovis in Bassecourt. ®Piperade¯ is the name of the spicy dish that Mrs. Lovis got to know and love in the Pyrenees. The ingredients for this dish are also available here practically all year round. Peel the peppers with a peeler and remove the stalk. Then cut the fruit into quarters and remove the partitions and seeds. Then cut the peperoncini in half lengthwise, remove the seeds and cut into strips. Chop the onion. Pour the tomatoes into a colander and drain.

Heat the oil in a large non-stick frying pan. Sauté the onions until soft, squeeze the garlic and add the tomatoes. Arrange pepperoni quarters in a circle on top, sprinkle with thyme leaves and crumbled bay leaf and season. Twelve to 15 minutes at low temperature lightly bubble.

3.Mix the eggs, season with salt and season with pepper. Cut parsley with scissors directly to it. Pour over the pepperoni vegetables. Cook at low temperature for about ten minutes. Stir accurately with a wooden ladle (as for scrambled eggs), cover and stand with the stove off for about three min. 4.Toast ham quickly on both sides in a coated pan. Arrange on the pip, rade.

You can also roast the pecoroni in the oven heated to 250 °C until the skin blisters. Cool under a wet dish hangl or in a plastic bag. Ansc

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