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Spaghetti with Piperade and Ham Recipe
Spaghetti with Piperade and Ham
Pierre Oteiza, éleveur artisan, Pays Basque
Pierre Oteiza, éleveur artisan, Pays Basque
Flavors of Basque Country
Total time: 30 to 60 minutes

Prep. time: 30 minutes
Cooking time: 20 minutes

Difficulty: Easy
Chef's Note

 A recipe from Pierre Oteiza to celebrate Basque products.

(1) Piperade is a traditional dish from the Basque country, made from tomatoes, sweet peppers, onions and garlic, spiced with Espelette pepper. You can make it yourself or buy it.

(2) For the cheese, to stay with the Basque theme, we recommend an Ossau Iraty. You could substitute a sheep's milk cheese. 

(3) If you don't have Espelette pepper-infused olive oil, just add a chili to a small bottle of oil to flavor it - that way you'll always have some on hand. Or simply add a pinch of ground Espelette pepper.

For 4 servings

- 1 can of piperade (1)
- 1 onion
- 2 garlic cloves
- 250 ml / 1 cup vegetable broth
- 2 Tbsp. heavy or whipping cream
- 40 g grated cheese (2)
- 60 g butter
- 400 g spaghetti
- Espelette pepper-infused oil (3)
- Salt & pepper

  1.  In a large pot or Dutch oven, sweat the chopped onion in a little Espelette oil.
  2. Add the piperade and sauté for about 5 minutes, stirring regularly. Add the crushed garlic and a few sage leaves.
  3. Cook the spaghetti.
  4. In a saucepan, melt the butter with a few sage leaves until lightly colored. Set aside.
  5. Add the cream and grated cheese to the Dutch oven. Season and let simmer over low heat.
  6. Add the spaghetti and combine.
  7. Serve immeditely with the cheese, sage butter and crispy sage leaves.
  8. Garnish with Kintoa ham AOP.


More recipe ideas

Photo: Pierre Martinez 

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