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.
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Harish Mahara
[email protected]This piperade was amazing! The flavors were incredible and it was so easy to make. I will definitely be making this again.
Satar Khan
[email protected]I'm not a big fan of piperade, but this recipe was actually pretty good. I'll definitely make it again.
Ch Mano
[email protected]This is the worst piperade recipe I've ever tried. It was bland and flavorless.
Phil Bridge
[email protected]I love this piperade recipe. It's so versatile and it's always delicious.
Zaxon Jung
[email protected]This piperade was delicious! I served it with some crusty bread and it was the perfect meal.
Lag_Lagado Luki
[email protected]I've made this piperade recipe several times and it's always a hit. It's so easy to make and it's always delicious.
yy y
[email protected]This piperade was a disappointment. The flavors didn't come together well and it was overall just bland.
David Anyanzwa
[email protected]I'm not a big fan of piperade, but this recipe was actually pretty good. I'll definitely make it again.
kachin lay
[email protected]This is the best piperade recipe I've ever tried. It's so flavorful and easy to make.
Luna&Lorenzo
[email protected]The piperade turned out great! I followed the recipe exactly and it was perfect.
Erebus Condon
[email protected]This piperade was a bit bland for my taste. I think it needed more seasoning.
Hidayat Shah
[email protected]I love that this piperade recipe is so easy to make. It's a great way to use up leftover vegetables, and it's always delicious.
zack watson
[email protected]This is my go-to piperade recipe. It's so versatile - I've served it as a main course, a side dish, and even a breakfast hash. Always a crowd-pleaser.
Dante Naidoo
[email protected]Just made this piperade for dinner and it was a hit! The combination of peppers, tomatoes, and onions is perfect, and the eggs add a richness that takes it over the top. Served it with some crusty bread and it was the perfect meal.
barb smith
[email protected]This piperade recipe is a keeper! The flavors are incredible, and it's so easy to make. I added a bit of smoked paprika for extra smokiness, and it was divine. Will definitely be making this again and again.