BASQUE PIPERADE RECIPE
Piperade from the Basque region of France is full of onions, peppers, tomatoes, and spices and is used for stewing or to garnish a finished dish.
Provided by Rebecca Franklin
Categories Sauce
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- 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.
Nutrition Facts : Calories 48 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 156 mg, Sugar 3 g, Fat 3 g, ServingSize 1 jar (10 servings), UnsaturatedFat 0 g
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.
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 (SAUTE OF PEPPERS, ONIONS AND TOMATOES)
REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).
Provided by Patricia Wells
Categories side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler with broiler rack about 2 inches from heat. Broil peppers for 10 minutes, turning as skins blister and blacken. Remove peppers. When cool enough to handle, carefully peel and seed, discarding skins and seeds. Cut peppers into thin strips.
- In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally. Mixture should be quite thick.
- Piperade can be made ahead and put into 4 half-cup ramekins or molds. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.
Nutrition Facts : @context http, Calories 71, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 618 milligrams, Sugar 8 grams
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
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.
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
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.
More about "piperada recipes"
BASQUE PEPPER SAUCE, OR PIPERRADA SAUCE RECIPE - THE …
From thespruceeats.com
4.3/5 (15)Total Time 20 minsCategory SauceCalories 197 per serving
PIPERADE | RECIPE | CUISINE FIEND
From cuisinefiend.com
PIPERADE | RECIPES | DELIA ONLINE
From deliaonline.com
EGGS PIPERADE - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
HOW TO MAKE PIPéRADE — SIMPLE FRENCH COOKING
From simplefrenchcooking.com
RECIPE: SPANISH PIPERADA STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
SEARED CHICKEN PIPERADE (ADAPTED FOR SLOW CARB DIET)
From farmtojar.com
PIPERADA RECIPE | CARL'S HOME AND RECIPES
From carlshomeblog.com
ENSALADA PIPERADA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PIPERADE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
PIPERADA (BASQUE-STYLE EGGS) - SPAIN RECIPES
From spain-recipes.com
PIPERADE (PIPERADA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CLASSIC PIPéRADE | THE SPLENDID TABLE
From splendidtable.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #for-1-or-2 #eggs-dairy #spanish #european #eggs #dietary #low-sodium #low-carb #low-in-something #number-of-servings
You'll also love