Ham And Pepper Piperade Recipes

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PIPERADE



Piperade image

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

3 plum tomatoes, peeled and roughly chopped, about 2 cups
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 medium green bell peppers, stem, seeds and ribs removed, roughly chopped
1/2 teaspoon salt
4 cloves garlic, minced
1 teaspoon sugar
1/2 teaspoon piment d'Espelette (or substitute hot paprika)

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

HAM AND PEPPER PIPERADE



Ham and Pepper Piperade image

Piperade is a quick and easy supper dish that originates from the Basque region of France. This recipe is an authentic version of the dish that traditionally contains a Provençale-style mixture of onion, garlic, tomatoes and peppers, mixed with very lightly scrambled eggs.

Provided by English_Rose

Categories     < 30 Mins

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, finely sliced
1 garlic clove, crushed
2 roma tomatoes, peeled and chopped
5 1/4 ounces baby potatoes, cooked and diced
1 teaspoon dried thyme
3 1/2 ounces roasted peppers, in oil, drained (mixed colors if possible)
salt
fresh ground black pepper
5 ounces smoked ham, cut into strips
8 eggs, lightly beaten and seasoned

Steps:

  • Heat the oil in a frying pan, add the onions and garlic and sauté gently for 3-4 minutes or until just softened.
  • Add the tomatoes, potatoes, thyme, mixed peppers and salt and pepper. Lower the heat and continue cooking for 5 minutes to allow the flavours to combine.
  • Add the ham and stir well to distribute evenly.
  • Pour the eggs into the frying pan. Stir occasionally until they are just beginning to set but are still slightly soft.
  • Serve immediately with warm bread, and a fresh green salad.

Nutrition Facts : Calories 387, Fat 23.4, SaturatedFat 6.6, Cholesterol 596.5, Sodium 1010, Carbohydrate 14.1, Fiber 2.2, Sugar 3.7, Protein 29.2

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