Outdoor Provençal Piperade

Ingredients

• 1 piece Yellow onion (julienned, white parts removed)
• 1 piece Red bell pepper (seeded, cut into strips)
• 3 pieces Ripe tomatoes (diced)
• 2 tsp Extra virgin olive oil (for cooking)
• 1 pinch Salt (sea salt)
• 0.5 tsp Sugar (balances the acidity of the tomatoes)
• 1 pinch Ground black pepper (freshly ground)
• 1 pinch Herbes de Provence (optional, adds fragrance)
• 50 g Bayonne ham (diced)
• 4 slices Country bread (to accompany)

Instructions

1. Prepare the vegetables

   Wash the tomatoes, bell pepper and onion. Julienne the onion, removing the white part. Cut the pepper into strips and the tomatoes into dice. Cut the ham into small dice.

   Time: PT10M

2. Heat the oil

   Place the pan on the stove, add 2 tsp olive oil and let heat for 2 minutes until it shimmers.

   Time: PT2M

3. Sauté the onion and pepper

   Add the sliced onion and pepper strips to the pan. Sweat for 3 minutes, stirring constantly until the onion becomes translucent.

   Time: PT3M

4. Add the tomatoes and season

   Stir in the tomato dice, ½ tsp sugar, a pinch of salt, a pinch of black pepper and a pinch of Herbes de Provence. Mix for 2 minutes.

   Time: PT2M

5. Simmer the piperade

   Cook uncovered or covered for 10 minutes, stirring occasionally, until the mixture reduces slightly and the flavors concentrate.

   Time: PT10M

6. Add the ham and remove from heat

   Add the Bayonne ham dice, stir for 2 minutes to warm them, then remove the pan from the heat.

   Time: PT2M

7. Serve

   Place the piperade on plates, accompany with lightly toasted country bread slices and enjoy hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Yellow onion: shallot
• Instead of Red bell pepper: green bell pepper, yellow bell pepper
• Instead of Ripe tomatoes: canned tomatoes
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Salt: kosher salt
• Instead of Sugar: honey
• Instead of Ground black pepper: white pepper
• Instead of Herbes de Provence: thyme, rosemary
• Instead of Bayonne ham: cured ham, prosciutto
• Instead of Country bread: baguette

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan or small saucepan
• Portable stove
• Wooden spoon
• Mixing bowl (optional)
• Plate or serving dish (optional)

Critical Steps — Do Not Skip

• Sauté the onion and pepper
• Simmer the piperade
• Add the ham and remove from heat

Chef Tips from the Video

• Use very ripe tomatoes for more sweetness.
• Add a splash of red wine to enrich the flavor.
• Serve with a lightly toasted baguette for crunch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, up to 2 days.

Freezer: Not recommended, vegetables lose their texture.

Room temperature: Consume within 4 hours if left at room temperature.

Make-Ahead Tips

• Cut all vegetables the day before and keep them in an airtight container in the fridge.
• Prepare the piperade ahead, gently reheat over low heat before serving.
• The ham can be added just before serving to keep its texture.