WHAT? The edible Basque flag (also known as Piperrada). This spicy sauce is prepared by sautéing green peppers, tomatoes, and onions and seasoning with red Espelette pepper, leading to a final dish that coincidentally reflects the colors of the Basque flag. Originating during the 19th century in the French Basque region, the dish’s name arose from the Latin word “piper,” meaning black pepper. Summer in the Pyrénées typically brings plentiful, fresh tomatoes and green peppers, making it the perfect time to cook pipérade. With its rich, vibrant flavor, this colorful condiment was traditionally consumed as a communal or individual appetizer. Over time, however, it became customary to pair it with eggs or meat, turning the dish into a heartier meal. Vegetarians can fold the sauce into a fluffy omelet and carnivores can pour it over a whole braised chicken. Either way, you won’t be disappointed.
WHERE? Eat. Drink. Barcelona.
WHEN? Saturday, March 5, 2016
HOW? Olive-Oil Poached Cod with Pipérade, Crispy Chickpeas, Jamón, and Chimichurri
