Delia

Piperade

I had this in a delightful restaurant in Paris called Chez Philippe, which specialises in dishes like this from the Basque region of France. There they served it with tiny rounds of spicy chorizo sausage and small slices of raw cured Bayonne ham lightly sautéed. This latter addition could, of course, be replaced by some crisp fried bacon slices.


Serves 2

This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.

Piperade
Ingredients
 ½ oz (10 g) butter
 1 dessertspoon olive oil
 2 medium onions, chopped small
 1 or 2 cloves garlic, crushed (how much is up to you)
 1 lb (450 g) firm tomatoes, skinned, de-seeded and chopped into ½ inch (1 cm) cubes
 2 green peppers, de-seeded and cut into ½ inch (1 cm) strips
 ½ level teaspoon chopped basil
 4 large fresh eggs
 salt and freshly milled black pepper
For the garnish:
 2 oz (50 g) chorizo sausage, cut into rounds and lightly fried in butter
 2 oz (50 g) Bayonne ham, lightly sautéed in a little butter
Equipment
You will also need a heavy, medium-sized saucepan.

Method

Melt the butter and olive oil in the pan and add the onions, cooking them very gently for 10 minutes without browning.

Now add the crushed garlic, tomatoes and peppers, stir everything around a little, season with salt and pepper and basil, and cook without covering for another 20 minutes or so (the peppers should be slightly underdone).

Now beat the eggs thoroughly, pour them into the pan and, using a wooden spoon, stir just as you would for scrambled eggs. When the mixture starts to thicken and the eggs are almost cooked, remove the pan from the heat, continuing to stir, and serve immediately (as with scrambled eggs, do be very careful not to overcook).

Serve in the centre of the plate with the sausage rounds and ham slices around the edge.

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