Recipe for Julia Child’s Piperade

Wendy Maeda/Globe staff; Food styling/Valerie Ryan & Sheryl Julian

Serves 4

For beautiful, tender scrambled eggs, use a skillet that is the correct size for the volume of eggs. Here 8 eggs go into an 8-inch nonstick skillet and a rubber spatula moves them in the pan. Piperade, made with
sauteed peppers and ham, comes from the Basque region.

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PEPPERS

2 tablespoons olive oil
½ pound thickly cut ham, cut into 2-inch strips
1 medium onion, halved and thinly sliced
3 medium green or red bell peppers, seeded and cut
into ¼-inch-thick strips
2 medium ripe tomatoes, diced
1 clove garlic, finely chopped
¼ teaspoon cayenne pepper
Salt and black pepper to taste

1. Have on hand a large skillet, and an 8-inch nonstick skillet.

2. In the large skillet, heat 1 tablespoon of the oil. Cook the ham, stirring often, for 2 minutes or until browned; transfer to a bowl.

3. Add the remaining oil to the pan. Cook the onion, stirring often, for 3 minutes. Add the peppers and continue cooking, stirring often, for
3 minutes.

4. Stir in the tomatoes, garlic, cayenne pepper, and salt. Cover and cook for 5 minutes more.

5. Uncover the pan, turn up the heat, and let the mixture cook briskly for a few minutes. Shake the pan occasionally until the juices from the tomatoes have mostly evaporated. Taste for seasoning and add more salt and black pepper, if you like. Transfer to the bowl of ham.

EGGS

8 eggs
Salt and pepper
3 tablespoons chopped fresh parsley
1 tablespoon olive oil

1. In a bowl, use a fork to beat the eggs, salt, pepper, and 1 tablespoon of the parsley just until blended.

2. Set the 8-inch pan over low heat. Add the oil and swirl to coat the
bottom and sides. Pour in the eggs.

3. With a rubber spatula, immediately begin to slowly stir the eggs, scraping the mixture from the edges of the pan to the center as it starts to set. Continue stirring slowly from the edges to the center until eggs have thickened and are almost set. Remove from heat.

4. Fold in the pepper mixture. Gently tip the piperade onto a plate and sprinkle with the remaining 2 tablespoons parsley.  Adapted from
“Mastering the Art of French Cooking”

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