Piperade Saute Of Peppers Onions And Tomatoes Recipes

YELLOW AND RED PEPPER PIPERADE WITH MARCONA ALMONDS

Steps:

• In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.
• Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

PANCETTA & PEPPER PIPERADE

Steps:

• Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
• Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
• Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.

PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)

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.

PIPERADE

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.

HAM AND PEPPER PIPERADE

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.

SAUTEED BELL PEPPERS AND ONION WITH OLIVES AND MEYER LEMON

Steps:

• Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
• Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
• Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.