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Aquitaine
‘Piperade is the heart of the Pays Basque served on a plate: the colours of the flag, the taste of our mountains, the soul of our kitchens.’
Traditional dish from Aquitaine.
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Piperade, or piperrada in Basque, takes its name from the Basque word ‘piper’, which refers to chilli pepper. It is one of the most iconic dishes of the Pays Basque, a recipe dating back several centuries that perfectly embodies the union of tradition, terroir and the produce of Basque soil.
The chilli pepper, which forms the soul of this dish, has been part of the culture of the Pays Basque since the 16th century, following its arrival in Europe after the discovery of the Americas. Its place in Basque cookery became firmly established above all in the 17th and 18th centuries, a period during which it gradually asserted itself in the region's traditional recipes, including piperade.
Originally, piperade was a dish made by shepherds in the French and Spanish Pays Basque, prepared with kitchen-garden vegetables during the summer season. These shepherds cooked the preparation in a ‘ttipina’, an iron frying pan they carried during transhumance. This rustic dish brought together the seasonal vegetables (tomatoes, peppers, onions) available during the summer, simmered slowly until they yielded an unctuous, flavourful dish.
Authentic piperade is made from five essential ingredients: ripe tomatoes, red and green mild peppers (or piment d'Espelette PDO), onions, garlic and olive oil. Preparation begins by finely slicing the onions and garlic, which are gently sweated in olive oil until golden. The mild peppers, cut into strips, are then added, followed by the crushed tomatoes. The mixture simmers over a medium heat for around forty minutes, allowing the flavours to meld and the vegetables to become meltingly soft whilst retaining a light texture.
Appearance
Vibrant red from the tomatoes and red peppers, tender green from the peppers, pearly white from the onions — a visual palette reminiscent of the Basque flag
Aroma
Sweet notes of confit onions, fresh aroma of the pepper, subtle smoky touch of piment d'Espelette
Taste
Melting and creamy without cream; sweet flavour (tomato and caramelised onion), gently spicy (pepper), delicately umami (garlic, tomato purée)
Texture
Melting and unctuous, vegetables broken down in their own juices, homogenous
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Piperade is enjoyed as an accompaniment to jambon de Bayonne, lightly pan-fried and served hot on top, or with eggs (scrambled or poached) — one of the dish's most traditional pairings. It also goes wonderfully with Basque sheep's milk cheese, such as Ossau-Iraty, and can serve as a garnish for meat or fish.
A fresh Basque white wine (Irouléguy blanc PDO) makes the most natural pairing, its freshness balancing the sweetness of the vegetables and the gentle heat of the chilli pepper; a Jurançon sec or a Txakoli is equally suitable.
Basque piperade does not carry any official label (PDO (AOP), PGI (IGP) or Label Rouge). It is an open, traditional recipe — each Basque family keeps its own version, more or less spicy, passed down from generation to generation.
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Orocbat presents itself as a company based in Soule, on the outskirts of Mauléon, established over 50 years ago. A specialist in Basque pâté, it offers online a range of pâtés, rillettes, terrines, prepared dishes, condiments, sauces, and traditional Basque charcuterie, as well as canned fish.
| Address | 7 rue Lapagesse, 64130 Viodos-Abense-de-Bas, France |
| +33 5 59 28 05 92 | |
| laboutique@orocbat.fr | |
| orocbat.fr | |
| Facebook page | |
| Visits | Yes |
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Part of the production is certified organic, since 2018. |