Penne Piperade Recipes

PENNE PIPERADE

Steps:

• Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes.
• Drain the pasta in a colander, refresh under cold water, and drain well again.
• Heat the olive oil in a large saute pan, preferably nonstick.
• Add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes.
• Stir in the tomatoes, paprika, salt and pepper, and half the parsley.
• Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.
• Stir in the penne and bring to a boil.
• Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned.
• Sprinkle penne with the remaining parsley.
• Grate the cheese on top, if using, and serve at once.

EGGS PIPERADE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add bell peppers and garlic; saute 5 minutes.
• Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
• Uncover, and cook 1 minute or until liquid almost evaporates.
• Gently stir in eggs; cover, and cook 3 minutes or until set.
• Garnish with parsley, if desired.
• Cut into wedges.

BASQUE PIPERADE

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.

PIPERADE FOR ONE OR TWO

Steps:

• In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
• Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
• Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
• In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
• In the same skillet, heat the remaining 2 tsp oil over moderate heat.
• Add the eggs, reduce heat, cook, covered, for a minute.
• Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
• Serve immediately, sprinkled with the freshly minced basil.