Vegetable stir-fry with Anglet pepper

This summer, Marion Sauveur is showcasing local French products. This Thursday, we are going to the South East. 

A vegetable from the same family as the pepper, the sweet pepper from the Landes which is also called Anglet pepper even if it is not harvested only in Anglet but throughout the Basque Country and the Landes. He was not born in the Southwest, he was brought back from America by Christopher Columbus. The Aztecs were the first to prepare it with cocoa, a drink that gave them courage. 

We are in the middle of the season since this green, horned pepper is harvested all summer, before it ripens on the stalk and turns red and is filled with sugar. It has the particularity of being sweet, much sweeter than Espelette pepper but it is slightly bitter. 

What recipe with this sweet pepper? 

In the Basque Country, we spice up all the sauces. Marion Sauveur suggests you sauté it with other summer vegetables. 

We start by sautéing onions in olive oil until golden brown. During this time, we prepare the peppers. We remove their peduncle and thorn them. Then, we cut them in half and go to the casserole dish. Add a few tomatoes roughly cut into quarters and zucchini cut into thick slices. Season with a little thyme and rosemary. We cook covered for about fifteen minutes, stirring so that it does not stick. 

It is served hot with a nice pork chop or soft-boiled eggs with the yolk flowing over the vegetables. 

Ingredients

• 2 onions
• 250 grams Chillies
• 2 tomatoes
• 2 courgettes
• Thyme
• Rosemary
• Salt 

An address where you can taste the sweet Anglet peppers? 

In the Basque Country, at the butcher Eric Ospital. He is a specialist in pork but above all a quality craftsman. He makes jars of piperade, this typical Basque recipe, full of vegetables from the sun. All to take home, convenient, even on vacation. 

https://www.louis-ospital.com/fr/