Piperade on a Pork Loin
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6 bell peppers, preferably a mix of red and orange 
1/4 cup extra virgin olive oil
2 medium onions, thinly sliced
½ pound tasso, cut into thin strips or julienne
1 bulb fennel
1/2 tsp. salt
4 cloves garlic, minced
1 can tomato paste
1 tsp. sugar
1 1/2 Tbsp. smoked paprika
1 small container of chicken glace

Stem and core the bell peppers, remove the ribs and remaining seeds, and cut into 1" thin strips. Do the same with fennel and onions. Heat oil in a skillet over medium high heat until hot but not smoking. Add tasso ham, onions, peppers, fennel, and salt and cook, stirring every 5 minutes or so to be sure nothing burns, until onions are translucent and the peppers have started to lighten in color in spots, about 15 minutes. Deglaze with white wine and sherry until alcohol is cooked off.  Add garlic and continue to cook, stirring, 1 more minute. Add tomato paste, sugar, and smoked paprika. Stir well, reduce heat to medium, cover and cook, stirring occasionally, and peppers are soft but still hold their shape, about 15 minutes. Add chicken glace and bring to a simmer. Shut off heat.