Pipies Provencal Salad


  • 100 ml extra virgin olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, diced
  • 4 vine-ripened tomatoes, diced
  • ½ stick celery, sliced
  • 2 garlic cloves
  • 1 kg pipies, cleaned and sandless
  • 150 ml dry white wine
  • 1 tbsp. freshly chopped aromatic herbs (thyme, rosemary, marjoram)
  • Salt and pepper


Place oil, onion, capsicum, tomatoes, celery and garlic in a large cooking pot. Cook over high heat for 5 minutes, stirring frequently to prevent sticking.

Add pipies, white wine, fresh herbs and seasoning and cook with the lid on until all shells have opened. Stir frequently to ensure even cooking.

When pipies are open, serve in large bowls with salad or grilled baguette bread. Complement the dish with a rose or white wine from Province.

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