My Nouvelle-Aquitaine Piperade: Between Simplicity and Authenticity
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In LaBouffe, I often return to recipes with character that do not steal my time or tire my mind. That is why Nouvelle-Aquitaine piperade suits me so well: it has the simplicity of an everyday dish, but also the depth I enjoy when I am looking for something true, straightforward and vibrant. In my kitchen, I start by gently sautéing onions in olive oil, then add finely sliced red and green peppers, very ripe tomatoes, a little garlic, salt, Espelette pepper and sometimes a bay leaf. I let it simmer down for a long time, because I like neither haste nor flavours jostling for attention. Once the base is soft and fragrant, I crack eggs into it and let them barely set, preserving the tender texture that gives the dish all its charm. In Nouvelle-Aquitaine, piperade carries both a rural and Basque heritage, and I find it beautiful that a recipe can tell the story of a region while remaining accessible on any weeknight.
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Where: Nouvelle-Aquitaine