Basque Piperade
Arnaud Delvenne
Arnaud Delvenne is the Belgian finalist of the 2022 season of Top Chef.
He recently opened his own restaurant in Liège under the name Nono.
In collaboration with Sophie Pendeville, he hosts the programme A la sauce belge in which he regularly puts Columbus eggs in the spotlight.
Arnaud’s vision of cooking is generous, sincere, but light.
Ingredients
- 3 Columbus eggs
- 3 peppers (red, yellow and green)
- 1 red onion
- 1 clove of garlic
- A little smoked ham, Ganda type
- A few basil leaves
- olive oil
- Soy sauce
- salt and pepper
- Espelette pepper
Preparation
- Peel the peppers, remove the seeds and dice them.
- Chop the onion and garlic.
- Make the pepper compote. Fry all the vegetables in a pan with olive oil, salt, pepper and a little Espelette pepper. Leave to cook gently in the pan covered with a lid.
- Separate the egg whites from the yolks. Beat the egg whites to make a white omelette which will be added to the pepper compote.
- Prepare the candied egg yolks. Pour the soy sauce into a bowl. Add the egg yolks and gently spoon the sauce over them.
- Add the egg whites to the stewed peppers, mixing gently.
- Place the yolks on top of the mixture in the pan, add pieces of ham and decorate with a few basil leaves.
- Enjoy your meal!
