Recipe: Pipérade with Olives and Capers

Recipe: Pipérade with Olives and Capers

Faith Durand
Feb 13, 2008

We mentioned pipérade last week in our quick dinner menu, and we did indeed make a fast pipérade of scarlet onions, red peppers, and green capers. It was bright, a little spicy from the onion and garlic, and it smelled of summer. We can't think of a better side dish for a meal right now; the bright colors and sunny flavors warm and cheer, even in the dark winter.

This makes a nice relish to be served beside quick fish, or it can be a side dish on its own, mixed with rice and a little meat for a one-dish meal. You can also try our Piperade-Ratatouille and Eggs for Dinner!

Pipérade with Olives and Capers
about 2 cups

1 tablespoon butter
1 tablespoon olive oil
1 large red onion, chopped
1 large red bell pepper, chopped
1/2 cup mixed Kalamata and green olives, pitted and chopped
5-6 big cloves of pickled or raw garlic, sliced
3 tablespoons capers
1/2 cup white wine
Salt and fresh black pepper

Heat a heavy pan over medium-high heat until it's quite hot. Add olive oil and butter and swirl until the butter foams. Turn the heat to medium and add the onion and bell pepper. Cook, stirring often, until both are soft and the onion is turning translucent. Add the olives, garlic, and capers and cook for another couple minutes, stirring, until they have softened slightly and have become fragrant. Turn the heat to high, add the wine, and cook, stirring, until at least half the wine has evaporated.

Remove from the heat, season to taste with salt and pepper, and serve.

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