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Pipérade trumpets the versatility of French Basque cuisine. A simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. It’s great over braised chicken, but you can also heed Julia Child’s advice and use it to top a plain omelet.
What to buy: If you’re looking to save time, you can substitute a 15-ounce can of diced tomatoes for the fresh; be sure to drain the canned tomatoes first.
Bayonne ham is a cured ham product from the French Basque country. If you can’t find it, substitute prosciutto.
Piment d’Espelette is France’s only native pepper, and it is so highly revered that it is protected by AOC status. It has a nice heat and is worth seeking out at a gourmet grocery or online. If you have trouble finding it, you can substitute cayenne or paprika.
This dish was featured as part of our Recipes for Summer Ingredients photo gallery.
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