A Basque Piperade
Piperade is the perfect accompaniment to poached eggs and ham, or it can be used as a sauce for pasta or served with fish or meat.
EQUIPMENT (click pictures for details)
Ingredients
- 1 pc red bell pepper
- 1 pc yellow bell pepper
- 2 pcs green bell peppers
- 4 pcs tomatoes
- 5 pcs garlic cloves (cut in battons)
- ½ pc onion sliced
- 4 tbsp olive oil
- 1 pc bay leaf
- 1-2 pcs sprigs thyme
- ½ tsp paprika powder
- ½ tsp dried chili Espelette pepper
Instructions
Peel the peppers
- Grill the peppers using a blowtorch until the skin blackens.
- Place them in a plastic bag or wrap in cling film for 15 minutes.
- Remove the skins in a large bowl or under cold running water, and cut the peeled peppers into strips and keep aside
Peel the tomatoes
- Wash and score the tomato skins with a crisscross.
- Plunge them into boiling water for 15-20 seconds then transfer into iced water.
- Peel them and cut strips after removing the seeds, cut into strips and keep aside.
- Make tomato juice from the seeds and membranes by adding all in a blender and adding a little water.
Cook the piperade
- Warm a good amount of olive oil over a medium heat and sauté the garlic, the thyme, the bay leaf for 2 minutes or until fragrant.
- Add the tomato juice (500ml) and simmer for 15 minutes.
- Add the sliced onion and pepper strips to the tomato sauce and cook together for 5 minutes.
- Add the tomato strips, season to taste with salt, Piment d’Espelette, and continue to cook uncovered until the vegetables are soft and the liquid has partially evaporated, and the sauce thickens.
Nutrition for 1 portion
Calories: 87kcalCarbohydrates: 1gProtein: 1gFat: 9gSodium: 1mgFiber: 1gSugar: 1gVitamin A: 222IUVitamin C: 2mgCalcium: 4mgIron: 1mg
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