Pipérade

Pipérade
Photo by www.chow.com

Ingredients

  • 2 teaspoons "piment d'Espelette":/ingredients/306 (or paprika or cayenne pepper)
  • 2 medium green bell peppers, cleaned and sliced lengthwise into ¼-inch strips
  • 2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into ¼-inch strips
  • 1 medium dried bay leaf
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 2 tablespoons fresh Italian parsley, coarsely chopped
  • 2 medium garlic cloves, minced
  • + 4 more ingredients
    • 2 medium yellow onions, halved and thinly sliced
    • 4 ounces thinly sliced Bayonne ham (or prosciutto), cut into ½-inch squares
    • 1 tablespoon plus 2 teaspoons olive oil
    • 6 medium tomatoes

Bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place the tomatoes in boiling water and blanch until the ski...

View full recipe at Chow

Comments

Variations on Pipérade

  • Piperade
    • 2 T olive oil
    • 1 green bell pepper, chopped (about 1/2 cup)
    • 2 red bell peppers, chopped (about 1 cup)
    • 1 small onion, finely chopped
    • +6 other ingredients


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