PIPERADE
Green peppers are featured in many traditional Basque dishes. This piperade can be served as a main dish, usually with the addition of ham; a side dish, or a condiment.
Provided by John Willoughby
Categories dinner, easy, lunch, soups and stews, vegetables, main course, side dish
Time 45m
Yield About 2 1/2 to 3 cups
Number Of Ingredients 8
Steps:
- Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
- In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
- Stir in tomatoes, sugar and piment d'Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 221 milligrams, Sugar 2 grams, TransFat 0 grams
PIPERADA
Make and share this Piperada recipe from Food.com.
Provided by littlemafia
Categories Spanish
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tbsps of the oil in a medium frying pan. Saute the onion, garlic, red and green peppers slowly until the peppers are tender.
- Add the ham and coopk for a further minute. Mix in the tomatoes and seasoning. Cover and cook for 10 minutes.
- In a bowl lightly beat the eggs with a fork, then stir the vegetable mixture into the eggs.
- Clean the pan and then heat the remaining oil. Add the eggs with the vegetables and stir constantly until the eggs are set but not dry.
- If desired serve with triangles of bread sauted in butter.
PIPERADA SANDWICH (BASQUE OMELETTE)
Make and share this Piperada Sandwich (Basque Omelette) recipe from Food.com.
Provided by pattikay in L.A.
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 4 T olive oil in a large heavy frying pan. Add the onions and cook over a gentle heat, stirring occasionally, for about 5 minutes till they are softened but not colored.
- Add the peppers, garlic and cayenne to the pan.
- Cook for another 5 minutes, stirring, then add the tomatoes, seasoning and oregano.
- Cook over moderate heat for 15-20 minutes till peppers are soft and most of the liquid has evaporated.
- Preheat oven to 400. Cut the bread in half lengthwise, trim off ends and cut into six equal pieces, brush with remaining olive oil.
- place bread on baking trays and bake for 8-10 minutes till crisp and just turning golden.
- Heat the butter in a pan till it bubbles, add eggs and cook, stirring, till softly scrambled.
- Turn off heat and stir in the pepper mixture.
- Divide evenly among the pieces of bread and sprinkle with basil, if using.
- Serve hot or warm.
Nutrition Facts : Calories 418.1, Fat 28.4, SaturatedFat 6.8, Cholesterol 221.7, Sodium 336.8, Carbohydrate 30.9, Fiber 4.2, Sugar 6.4, Protein 11.6
PIPERRADA
Provided by Bobby Flay
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil.
- Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels.
- Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl.
- Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter.
PIPERADE ON CRUSTY BREAD
You'll taste all the vibrant flavours of northern Spain with this Basque-style tapa of sweet fried peppers and onions on a baguette slice
Provided by Barney Desmazery
Categories Canapes, Side dish, Snack
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and slowly cook the onion for 6-8 mins to soften.
- Meanwhile, peel the tomatoes: using a sharp knife, make a cross on the top and bottom of the tomatoes. Pour boiling water into a bowl, and carefully lower the tomatoes into the water. Prepare another bowl of very cold water. After about 30 secs, drain the tomatoes, then plunge them into the cold water. The skins should now slip off easily. Cut into quarters, deseed and roughly chop.
- Throw the peppers and garlic into the onion pan, give everything a good stir and cook, covered, over a low heat for 20 mins or so until the vegetables are really soft and sweet. Stir regularly so that they don't catch on the bottom of the pan. Add the tomatoes, a pinch of sugar and cook, uncovered, for 5 mins more. Season and stir in the vinegar and the basil. Allow to cool to room temperature, stir through the basil and taste to check the flavours again. You may want to add a dash more vinegar, or a pinch more sugar, depending on how sweet your vegetables are. Spoon onto the baguette slices and serve.
Nutrition Facts : Calories 227 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
PIPERADE
Tony Esnault uses Holland bell peppers because their thick flesh holds up well when roasting. Use leftover piperade over grilled meat or fish, or as a filling for sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Preheat broiler with the rack in the upper position. Cut off tops and bottoms of peppers; discard. Slice side of each pepper to open, and spread to flatten. Remove and discard ribs and seeds. Brush 1 tablespoon oil on a baking sheet. Rub peppers with oil, and flatten as much as possible. Place on sheet, skin side up. Broil until skins have blackened, about 8 minutes. Let cool. Hold peppers under running water to remove charred skins, and cut crosswise into 1/4-inch-thick strips (about 2 cups). Reduce oven temperature to 350 degrees.
- Prepare an ice-water bath. Bring a medium pot of water to a boil. Add tomatoes, and cook until skins loosen, about 1 1/2 minutes. Using a slotted spoon, transfer to ice-water bath until cool enough to handle, about 1 minute. Peel tomatoes, and cut into quarters. Run a knife along flesh to remove seeds; discard seeds. Cut tomatoes lengthwise into 1/4-inch-thick strips.
- Heat remaining 2 tablespoons oil in small ovenproof pot over medium-high heat. Add garlic and onion, and cook for 2 minutes; cover, and transfer pot to oven. Bake for 10 minutes. Brush down sides of pot with a wet pastry brush to prevent caramelized bits from burning. Add roasted pepper strips, cover, and bake for 20 minutes more. Brush down sides of pot again. Add thyme and tomato strips, and continue baking, uncovered, for 5 minutes. Brush down sides of pot again. Season with salt and pepper. Vegetables should be soft but not browned. Serve warm or at room temperature.
PIPERADE
A Mediterranean dish
Provided by O Musk-Dahan
Time 30m
Yield Serves 10
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.
- Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.
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5/5 (2)Servings 4Cuisine BasqueCategory Brunch
- Peel the tomatoes: score a cross in the base of each and plunge them into a pan of boiling water. Let them simmer for 30 seconds, drain and rinse with cold water. The skin should now peel easily.
- De-seed the tomatoes and chop them roughly. Set aside. Slice the peppers thinly lengthwise into strips.
- In a large skillet heat 1 tbsp. olive oil over medium heat and add the smashed garlic. Fry it for a couple of minutes until scorched on both sides. Remove from the pan.
- Turn up the heat and add the pepper slices. Cook them on high heat, stirring, for 2 minutes. Remove the peppers onto a plate.
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