french lessons

Pipérade is simply a mèlange of slow-cooked tomatoes, peppers, and salty ham, served with an omelet. The natural sweetness of peppers and the saltiness of ham contrast beautifully. “Contrast can make a wonderfully unexpected combination,” Ariane tells Alix.

Pipérade

2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons olive oil
6 Roma tomatoes, cut into thin wedges
3 medium green and/or red sweet peppers, cut into bite-size strips
1/2 teaspoon kosher salt, sea salt, or salt
1/4 teaspoon freshly ground black pepper
8 ounces jambon de Bayonne, or other cooked ham, cut 1/4 inch thick
1 recipe Omelets (see below)
Roasted garlic cloves*

In large skillet cook onion and garlic in hot oil over medium heat about 5 minutes or until tender, stirring occasionally. Add tomatoes to skillet; bring to simmer. Simmer, uncovered, 10 minutes. Add sweet peppers, salt, and pepper. Cook and stir 5 minutes or until peppers are tender and liquid is evaporated.

Meanwhile, cut ham (jambon de Bayonne is available at dartagnan.com) into serving-size pieces; cook in skillet over medium-high heat about 5 minutes or until browned. Remove from skillet; drain on paper towel. Cover to keep warm.

Prepare Omelets, and serve alongside ham and sweet pepper mixture, and roasted garlic cloves. Makes 4 servings.

Omelets: Just before serving, prepare omelets. In medium bowl combine 4 eggs, 1 tablespoon water, dash salt, and dash ground black pepper. Beat with fork until combined but not frothy. Heat 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot. Add 1 teaspoon butter to skillet. When butter has melted, add one-fourth egg mixture to skillet; lower heat to medium. Immediately begin stirring eggs gently but continuously with wooden spoon or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook 20 to 30 seconds more or until egg is set but shiny. Remove from heat. With spatula, lift and fold omelet into desired shape. Place on serving plate. Prepare 3 more omelets with remaining egg mixture, adding 1 teaspoon of butter to skillet before cooking each omelet.

*To roast garlic cloves: Preheat oven to 425°F. Peel away dry outer layers of skin from 2 heads of garlic, leaving inner skins and cloves intact. Cut off pointed tops (about 1/4 inch), leaving bulb intact but exposing individual cloves. Place garlic heads, cut side up, in 10-ounce custard cups. Drizzle each with 1 tablespoon olive oil. Cover with foil. Bake 25 to 35 minutes or until cloves feel soft when pressed. Separate cloves to serve.