Basque-Style “Piperade” with Kalamata Olive Bread and Feta
Recipe by Courtney McDonald

1/4 cup plus 2 tbsp. extra-virgin olive oil

2 tbsp. unsalted butter

4 cloves garlic, thinly sliced

1 large yellow or red onion, thinly sliced

5 large or 8 medium sweet peppers (bell, gypsy, sweet Italian, etc.) – any color

1 tsp. smoked Spanish paprika

1/4 tsp. crushed red chili flakes

I cup canned crushed tomatoes

1 tsp. sugar

1 tbsp. sherry or red wine vinegar

1/4 cup chopped Italian parsley

Salt, to taste

1/2 loaf crusty kalamata olive bread

6 oz. crumbled feta cheese (sheep’s milk if you can find it)

     

Heat 1/4 cup of the olive oil and butter in a large Dutch oven or other heavy-bottomed wide pot over medium heat.  Add the garlic and onion and sweat, stirring occasionally, until fragrant and beginning to soften—about 5 minutes.  

While the onions are cooking, core and remove the seeds from the sweet peppers. Quickly slice the peppers into ¼-inch slices. Add the peppers, smoked paprika, and chili flakes to the onion mixture and cook, stirring occasionally, until very soft and stew-like—about 20 minutes. If the mixture begins to brown, add a few tablespoons of water and reduce the heat a bit. Season well with salt. Add the crushed tomatoes, sherry vinegar, and sugar to the pot. Continue to cook for 3 more minutes, or until the mixture comes together. Remove from the heat, adjust seasoning if necessary, and stir in the chopped parsley.

While the piperade is cooking, preheat the grill. Cut the bread into thick slices and brush with the remaining olive oil. Grill over high heat until crusty and place grilled slices on a serving platter. Top with the piperade and crumbled feta. Serve immediately.

Serves 6.