Pipérade Stir Fry #French Fridays with Dorie

This week we prepared  Pipérade Stir Fry for French Friday's with Dorie.

A traditional pipérade from the Basque region of France, is a ragout of red and green bell peppers, onions and tomatoes, seasoned with piment d'espelettet that is served alongside rice, scrambled eggs, chicken or fish stew. The pipérade we tried this week was however a simple stir fry that Dorie's created using the ingredients which go into a traditional pipérade.

As per her recipe, which is almost a none recipe, saute an assortment  of colorful bell peppers in HOT olive oil until they are crisp tender. Deglaze the pan with some red wine vinegar, season with salt and pepper and set it aside until the stir fry has somewhat cooled down. Then toss in some thinly sliced red onion, garlic and piment d'espelette or habanero pepper(as I did) into the pan and viola ! Your  Pipérade Stir Fry is done. Quick, easy and delicious ! And with the mélange of colors, an absolute delight to bring to the table.

Since summer beckons simple meals, I just paired it up the with a spinach-feta frittata and served. The combination was light and lovely. And even as I swept clean the last of the pepper strips from our plates, I kept wondering when to make it next, and what to pair it with next time. May be some grilled chicken or fish or perhaps an a gourmet omelette with cheese and lots of veggies.

  

Visit French Fridays with Dorie to know what the other members thought about this dish. You can find the actual recipe in Dorie Greenspan's book  Around my French Table and for Dorie's recipe of a traditional  Basquaise pipérade, check out the Washington post.