Pipirrana Recipes
PIPIRRANA (SPANISH POTATO SALAD)
Also called ensalada campera, it's a nice change from mayo based potato salad.
Provided by AZAHAR
Categories Salad Potato Salad Recipes No Mayo
Time 2h50m
Yield 6
Number Of Ingredients 11
Steps:
- Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
- Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold
Nutrition Facts : Calories 376.7 calories, Carbohydrate 41.9 g, Cholesterol 192.3 mg, Fat 16.3 g, Fiber 6.1 g, Protein 16.8 g, SaturatedFat 3.2 g, Sodium 764.1 mg, Sugar 4.5 g
PIPIRRANA
Pipirrana is a simple, fresh, summer tomato salad from Andalusia, Southern Spain. Many regions have their own variations but, typically, the 4 ingredients they all have are tomatoes, cucumbers, onions, and bell peppers. Serve with some crusty bread to soak up the juices.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tomatoes, cucumber, green pepper, and onion in a bowl.
- Stir red wine vinegar and garlic together in a small bowl for the dressing; gradually whisk in olive oil. Season with salt and freshly ground black pepper.
- Drizzle dressing over the tomato mixture and toss well to coat. Cover and chill in the refrigerator for 2 hours.
- Garnish the salad with hard-boiled egg wedges and olives before serving.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 10.5 g, Cholesterol 159 mg, Fat 15.6 g, Fiber 2.5 g, Protein 6.6 g, SaturatedFat 2.9 g, Sodium 271.2 mg, Sugar 5.6 g
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PIPIRRANA RECIPE | SAINSBURY`S MAGAZINE
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4/5 (16)Category StarterCuisine SpanishTotal Time 30 mins
- Add the eggs to a pan of boiling water, boil for 9 minutes, then cool under cold water and set aside.
- To peel the tomatoes, score a cross in the base of each. Place in a bowl and cover with just-boiled water. Leave for 30 seconds, remove and plunge into cold water. Peel off the skins.
- Dice the tomatoes, chillies, peppers and cucumber and add to a salad bowl. Slice the spring onions and add to the bowl; toss gently.
- Whisk together the dressing ingredients until emulsified and season to taste. Stir through the salad. The salad is robust enough to sit in its dressing until you are ready to serve; the flavours will only enhance.
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- Partially peel the cucumbers, leaving a few streaks of green skin. Cut in half lengthways, scoop out the seeds with a spoon and discard.
- Cut cucumbers, tomatoes, capsicum and onion into half-centimetre dice. Place in a bowl with olive oil, sherry vinegar and salt. Mix.
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