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.
PENNE PIPERADE
Make and share this Penne Piperade recipe from Food.com.
Provided by Dancer
Categories Penne
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 467.4, Fat 6.2, SaturatedFat 0.9, Sodium 16.9, Carbohydrate 97, Fiber 15.2, Sugar 5.7, Protein 10.4
PIPERADE FOR ONE OR TWO
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
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
PIPERADE
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
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
A Mediterranean dish
Provided by O Musk-Dahan
Time 30m
Yield Serves 10
Number Of Ingredients 11
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
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
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.
PANCETTA & PEPPER PIPERADE
Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal
Provided by Good Food team
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 259 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
PIPERADE ON CRUSTY BREAD
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
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
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