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...
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Born in France, well travelled, relocated to Sydney in 1997.
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