Piperade
Piperade. Cut a small X into bottom of each tomato. Its owners describe the restaurant as "West Coast Basque Cuisine," bringing together these two cultures by incorporating fresh local ingredients into French, Spanish, and Basque dishes.
In a large skillet, heat canola oil over medium-high heat.
Tarte à la piperade de ma bonne maman.
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Faire revenir doucement les oignons dans un peu d'huile. Remove the pan from the heat. Sometimes called piperrada, says the James Beard Foundation, the dish originated in the Basque Country, an autonomous community of Spain straddling the border between France and.
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John Woods
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