A very simple recipe indeed, specially if you have some leftover ratatouille, piperade is a staple of the Pays Basque, in the South West corner of France, near the Spanish border - some would say across, as the region has been violently trying to free itself from both countries over the years. It seems that the prosperity of the region has been in more recent years a factor in the subsidence of the political will to separate. It is a beautiful place for scenery and a temple to gastronomy, more so on the Spanish side, and in San Sebastian in particular.
In essence, you just prepare eggs as for an omelette or scrambled eggs and you mix them into the ratatouille that you have started reheating until the eggs are cooked through but not firm yet. serve with some jàmon or prosciutto et voilà! A glass of red Languedoc or Bordeaux or even Cahors would have been a better match, but was not in the cellar at the time. This newly found Northern Cotes-du-Rhone is quite heavy at 14% of alcohol, so it is still a good match in terms of taste, but not regional obviously, no more than the cheese platter from Normandy, indeed...
Karl Lagerfeld once said that "the QVB is the most beautiful shopping centre in the World". and you would expect him to know, as he is a master of style and a great shopper himself!
There is one notable addition to this beautiful place, and it will transform a "bonne address" into "Les Bonnes Adresses" a new shop run by the lovely Candy, and yes it is her real name!
And once you enter her shop, you will definitely feel like a kid in a candy shop, specially if you are a girl, I have to say. ut, Messieurs, you should also run there, as there is a great choice of gifts that will make your "Significant Other" very happy indeed...
The main attraction for me here is the new arrival on "The Fatal Shore" of Fragonard, the famous French perfume house from Grasse, where they assemble their fabulous fragrances and also maintain a beautiful and interesting "Musée du Parfum". Read more on our "Provence" page.
This time, I used no wine, no stock and mixed white and spanish onions, kipfler and sweet potatoes and cooked the whole thing for over an hour in my tabletop - Breville - oven, which has ben a very good investment at less than $60! No smell, no smoke, no monitoring: dial the temperature and slow cook as much and as long as you want. And the cleaning is a breeze too!
A few photos of the different stages and you can guess it is a much simpler recipe than the one I gave a couple of posts ago. This one simply delicious and obviously the quality of the pork is second to none - well done Therese and Andrew!
Thanks to all my Facebook friends for their gorgeous photos
Born in France, well travelled, relocated to Sydney in 1997.
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