Piperade For One Or Two 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

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 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.

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 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

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 FOR ONE OR TWO



Piperade for One or Two image

Make and share this Piperade for One or Two recipe from Food.com.

Provided by Julie Bs Hive

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

4 teaspoons olive oil
1/2 cup onion, thinly sliced
1/2 cup green pepper, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/2 ounce) can plum tomatoes, drained and chopped
2 large eggs
2 large egg whites
2 teaspoons water
2 tablespoons minced fresh basil

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.

Nutrition Facts : Calories 233.1, Fat 14.6, SaturatedFat 2.9, Cholesterol 211.5, Sodium 428.6, Carbohydrate 14.8, Fiber 3.9, Sugar 8.7, Protein 12.5

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