Piperade Recipes

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BASQUE PIPERADE RECIPE



Basque Piperade Recipe image

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

2 tablespoons extra virgin olive oil
1 large Spanish onion (chopped)
1 green bell pepper (seeded and chopped)
1 red bell pepper (seeded and chopped)
2 Anaheim peppers (seeded and finely chopped)
2 cloves garlic (crushed and finely chopped)
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon ground black pepper
1/4 teaspoon granulated sugar
1 (15-ounce) can petite diced tomatoes

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



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

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 (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 BASQUAISE



Piperade Basquaise image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons olive oil or 4 tablespoons rendered fresh pork fat or duck or goose fat
1/2 cup onions or scallions, finely chopped
1/2 teaspoon garlic, finely chopped
2 small peppers (preferably 1 green and 1 red or 2 green), seeded and cut into strips 11/2 inches long by 1/8 inch wide (about 3/4 cup)
1 pound fresh ripe tomatoes, peeled, seeded, and coarsely chopped (about 1 1/2 cups)
1 teaspoons dried basil or 1 tablespoons fresh basil, finely chopped
1/2 teaspoon dried pepper flakes or 1/8 teaspoon hot pepper sauce (recommended: Tabasco
1 tablespoon olive oil
1 tablespoon butter
1 cup cooked ham, cut into julienne strips 1 inch long by 1/8 inch wide
5 eggs
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon parsley, finely chopped and/or 1 tablespoons fresh chives, chopped

Steps:

  • Prepare the piperade by first heating the 4 tablespoons of fat of your choice in a heavy 8-inch frying pan or, better still, in a small oval copper or enamel pan that you can bring to the table. Add the chopped onions and garlic and cook them for about 5 minutes over moderate heat, stirring them frequently until they are soft but not brown. Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 minutes, at which point they should be tender but still crisp. Drain the chopped tomatoes thoroughly and add them to the pan, sprinkling in at the same time the dried or fresh basil and the pepper flakes or hot pepper sauce. Raise the heat and cook the tomatoes briskly for a few minutes and stir constantly with a wooden spoon until all their moisture has evaporated. Be careful that the piperade doesn't burn. Put it aside until you are ready to reheat and serve it.
  • At that point, combine 1 tablespoon each of olive oil and butter in an 8-inch heavy frying pan, and over moderate heat, cook the julienned ham for a few minutes until the strips are thoroughly heated through. Remove them at once with a slotted spoon and spread them out on paper toweling to drain.
  • Meanwhile let the fat in the frying pan cool to lukewarm before pouring it into the eggs, lightly beaten with salt and pepper. Over low heat, stir the eggs with a rubber spatula until they begin to form soft, creamy curds. Remove them from the heat when they are not quite set and gently spread them over the reheated piperade. Let some of the colorful vegetables show through. Lightly scatter the ham on top, sprinkle with the chopped parsley and/or chopped chives, and serve at once.

BASQUE PIPERADE



Basque Piperade image

This tasty recipe for a classic Basque version of scrambled eggs makes a great breakfast or brunch dish.

Provided by English_Rose

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
2 onions, finely sliced
10 green peppers, finely sliced across
6 red ripe tomatoes, skinned
2 garlic cloves, crushed
1 bay leaf
3 -4 fresh thyme sprigs
1 pinch sugar
1 pinch cayenne pepper
salt & freshly ground black pepper
4 eggs, beaten
4 slices of bayonne ham or 4 slices bacon, to garnish

Steps:

  • Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes.
  • Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes.
  • Add the tomatoes, garlic, bay and thyme. Season with sugar, Cayenne pepper, salt and freshly ground pepper. Cover the pan and cook gently, stirring now and then, for 25 minutes.
  • Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often.
  • Serve the piperade at once garnished with Bayonne ham.

Nutrition Facts : Calories 245.1, Fat 17.3, SaturatedFat 3.1, Cholesterol 124, Sodium 61.4, Carbohydrate 18, Fiber 5.5, Sugar 9.7, Protein 7.4

PIPERADE



Piperade image

A Mediterranean dish

Provided by O Musk-Dahan

Time 30m

Yield Serves 10

Number Of Ingredients 11

2 tablespoons extra virgin olive oil.
1 large Spanish onion (chopped)
1 green bell pepper (seeded and chopped)
1 red bell pepper (seeded and chopped)
2 Anaheim peppers (seeded and finely chopped)
2 cloves garlic (crushed and finely chopped)
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon ground black pepper
1/4 teaspoon granulated sugar
1 15-ounce can petite diced tomatoes

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.

PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)



Piperade (Saute of peppers, onions and tomatoes) image

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

2 red or green bell peppers
3 medium onions, minced
4 tomatoes, coarsely chopped
1 clove garlic, minced
1 bay leaf
1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
Sprig of fresh parsley, minced
Salt and freshly ground pepper to taste

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

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From thesimplerkitchen.com


PASTA WITH PIPERADE SAUCE (BELL PEPPER SAUCE) | RICARDO
Preparation. In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside. In a large skillet over high heat, sauté the peppers and onion with the pepper flakes in the oil for about 10 minutes or until browned. Season with salt and pepper.
From ricardocuisine.com


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