Piperada 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

PIPERRADA



Piperrada image

Provided by Bobby Flay

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
2 cloves garlic, sliced in half crosswise
Extra-virgin Spanish olive oil
12 paper thin slices Serrano ham
1 medium Spanish onion, halved and thinly sliced
1 roasted red bell pepper, peeled, seeded and thinly sliced
1 roasted orange bell pepper, peeled, seeded and thinly sliced
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
2 teaspoon finely chopped fresh thyme leaves
8 large eggs, lightly beaten
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

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.

PIPERADA



Piperada image

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

4 tablespoons olive oil
6 tablespoons finely chopped onions
2 minced garlic cloves
6 tablespoons finely chopped green peppers
6 tablespoons finely chopped red peppers
4 tablespoons finely chopped cured ham
1 large tomatoes, chopped finely
salt
pepper
4 eggs

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 (BASQUE SCRAMBLED EGGS)



Piperade (Basque Scrambled Eggs) image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 cup thinly-sliced onion
2 green bell peppers, cut into strips
1 pound tomatoes, peeled and roughly chopped
2 teaspoons chopped garlic
2 tablespoons chopped fresh basil
Salt and pepper
4 eggs
2 to 4 slices ham, fried or grilled, for serving
Fried bread croutons, for serving

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.;

PIPERADE ON CRUSTY BREAD



Piperade on crusty bread image

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

3 tbsp olive oil
1 large onion , sliced
2 ripe, vine-ripened tomatoes
2 mixed sweet peppers , deseeded and sliced
2 garlic cloves , finely chopped
pinch or two of sugar
1-2 tsp sherry vinegar , to taste
small handful basil , torn
12 chunky slices of baguette
small bunch basil leaves , sliced

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

PORK PIPERADE



Pork Piperade image

I like to spice up my meat dishes with peppers, and this Basque piperade-adapted from a Spanish recipe-is a family favorite. -Hyacinth Rizzo, Buffalo, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup all-purpose flour
1 envelope (1-1/4 ounces) reduced-sodium taco seasoning, divided
1 pound boneless pork, cut into 1-1/2x1/8-inch strips
2 tablespoons canola oil
PIPERADE:
3 tablespoons olive oil
1 medium Spanish onion, thinly sliced
2 medium sweet red peppers, julienned
2 cups canned plum tomatoes, drained (reserve juices)

Steps:

  • In a shallow bowl, combine flour and half of seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess., In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm., In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.

Nutrition Facts : Calories 414 calories, Fat 24g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 720mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

PIPERADE



Piperade image

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

3 medium yellow bell peppers (1 1/2 pounds)
3 medium red bell peppers (1 1/2 pounds)
3 tablespoons extra-virgin olive oil, plus more for rubbing
5 plum tomatoes (1 1/4 pounds)
3 garlic cloves, crushed
1 medium white onion, sliced 1/4 inch thick (2 cups)
2 sprigs thyme
Coarse salt and freshly ground pepper

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



Piperade image

Provided by Robert Farrar Capon

Categories     easy, condiments, side dish

Time 20m

Yield Two servings

Number Of Ingredients 6

2 tablespoons vegetable oil
3 medium onions, slivered
1 or 2 cloves garlic, crushed
2 green peppers, seed and chopped
1 cup Italian-style canned tomatoes, drained, seeded and chopped
Salt and pepper to taste

Steps:

  • Heat the oil in a skillet over medium heat, add the onions, garlic and peppers and cook, stirring often, until everything is soft but not browned (about 5 minutes). Add the tomatoes and cook over high heat until most of the liquid has been evaporated.
  • Remove from the heat, cool, put into four small containers, and freeze.
  • To make one breakfast for two people, defrost a container of the mixture in the microwave (or overnight in the refrigerator), empty it into a suitable skillet (preferably nonstick) and heat to boiling. Beat three or four eggs in a bowl, season with salt and pepper, pour into the mixture in the skillet, and cook, stirring constantly, until the whole is creamy and saucelike (do not let the eggs cook until they are firm). Remove immediately from the skillet and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 15 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 974 milligrams, Sugar 13 grams, TransFat 0 grams

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