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
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 (BASQUE SCRAMBLED EGGS)
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saute pan and cook onion until softened and beginning to turn golden. Add peppers and cook 15 minutes, until tender. Add tomatoes, garlic, basil and season to taste with salt and pepper. Simmer until tomatoes are pulpy. Thoroughly beat eggs in a small bowl, add to tomato mixture, and stir until they begin to thicken; remove from heat before they solidify. Serve on heated plates, topped with fried ham slice or slices, and surrounded with croutons.;
More about "piperade basquaise recipes"
BASQUE PIPERADE - SIPS, NIBBLES & BITES
From sipsnibblesbites.com
4.8/5 (5)Total Time 35 minsCategory ComponentCalories 115 per serving
- Roast all the peppers over an open flame until completely charred. Place in a sealed container and let them steam until cool. Once cool, remove charred skin, remove seeds and cut into thin strips
- To peel tomatoes, bring a saucepan of water to a boil and cut a small X on the end of the tomato. Place the tomato into the boiling water for approximately 45 seconds. Remove with a slotted spoon, and place them immediately into cold water. Skins will come off with your fingers
- To roast individual cloves of garlic, I toast them in a dry skillet with the skin on. Heat a skillet to medium-high heat, place the garlic cloves in the dry skillet and cover, shake the skillet occasionally. After about 4-5 minutes remove the garlic and let cool
BASQUE PIPERADE PEPPER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (23)Total Time 30 minsCategory SauceCalories 48 per serving
LA PIPERADE IS A DELICIOUS AND COLORFUL DISH DISH
From lovefrenchfood.com
BASQUE CUISINE - WIKIPEDIA
From en.wikipedia.org
PIPERADE BASQUAISE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
MIDI-PYRéNéES REGION OF FRANCE - FOOD & GASTRONOMY
From regions-of-france.com
PIPERADE | RECIPES | DELIA ONLINE
From deliaonline.com
HOW TO MAKE CHICKEN BASQUAISE - BASCO FINE FOODS
From bascofinefoods.com
PIPERADE | TRADITIONAL VEGETABLE DISH FROM PYRéNéES …
From tasteatlas.com
ROASTED MONKFISH WITH PIPERADE SAUCE - BASCO FINE …
From bascofinefoods.com
HOW TO MAKE PIPéRADE - SIMPLE FRENCH COOKING
From simplefrenchcooking.com
WINE AND FOOD PAIRING: CHICKEN BASQUAISE AND PIPERADE WITH …
From thewinesisters.com
OROCBAT - PIPERADE BASQUAISE CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
PIPERADE | RECIPE | CUISINE FIEND
From cuisinefiend.com
12 BASQUE RECIPES STRAIGHT FROM THE PYRENEES | SAVEUR
From saveur.com
EDERKI - PIPERADE BASQUAISE CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
PIPERADE BASQUAISE - BIRABEN
From world-sv.openfoodfacts.org
3277510000203 : EDERKI PIPERADE - FOOD VALUE NUTRITIONAL ANALYSIS
From food-value.com
CHICKEN BASQUAISE (POULET BASQUAISE) - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
BASQUE PIPéRADE WITH SEARED TUNA STEAKS - SAVEUR
From saveur.com
PIPERADE | ALICES KITCHEN
From alices.kitchen
HOW TO MAKE BASQUE PIPERADE WITH CREAMY SCRAMBLED EGGS
From spainonafork.com
BASQUE PEPPER SAUCE, OR PIPERRADA SAUCE RECIPE - THE …
From thespruceeats.com
PIPERADE BASQUAISE - BIPIA
From bipia.com
PHEASANT BASQUAISE - THE FOOD I EAT
From thefoodieat.org
BAïONADE - PIPERADE BASQUAISE CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.cn
PIPERADE WITH EGGS AND CHORIZO - FINE FOODS BLOG
From finefoodsblog.com
PIPERADE BASQUAISE
From world.openfoodfacts.org
GOLD MEDAL WINE CLUB RECIPES | PIPERADE BASQUAISE
From goldmedalwineclub.com
POULET BASQUAISE – THE-FRENCH.CO.UK
From the-french.co.uk
OF THE PIPERADE BASQUAISE WITH PIECES OF GLASS - FOOD ALERTS
From dangersalimentaires.com
PIPERADE - A BASQUE DISH THAT HAS SO MANY USES!! - SMOKED FINE …
From smokedfinefood.co.uk
PIPERADE BASQUAISE - LAURA CALDER - FRENCH FOOD AT HOME
From popscreen.com
20+ MOST POPULAR BASQUE FOODS YOU SHOULDN’T MISS OUT 2022
From lacademie.com
TRADITIONAL POULET BASQUAISE (BASQUE CHICKEN) - TINY ISLAND KITCHEN
From tinyislandkitchen.com
3277510006595 : EDERKI PIPERADE - FOOD VALUE NUTRITIONAL ANALYSIS
From food-value.com
FRENCH COOKING: PIPERADE BASQUAISE | BONJOUR PARIS
From bonjourparis.com
PIPERADE BASQUAISE - OLABE - 660 G
From fr-en.openfoodfacts.org
CHICKEN PIPERADE – KEVIN LEE JACOBS
From agardenforthehouse.com
MOST POPULAR TRADITIONAL DISHES IN PYRéNéES-ATLANTIQUES
From tasteatlas.com
PIPERADE BASQUAISE - EDERKI
From world.openfoodfacts.org
PIPéRADE BASQUAISE - COOKING ON THE BAY
From cookingonthebay.com.au
CHICKEN BASQUAISE WITH MERGUEZ SAUSAGES - LINSFOOD
From linsfood.com
You'll also love