PIPERADE (SAUTE OF PEPPERS, ONIONS AND TOMATOES)
REGIONAL inspirations and influences have always had their place on French menus, but with an increased interest in vegetables, country dishes such as piperade - a vegetable dish from the Basque region of France - are showing up in various guises. While the classic piperade often appears with scrambled eggs and country ham, Alain Dutournier of Au Trou Gascon of Paris recently served a more elegant molded version as a vegetable side dish to rabbit. The rabbit was sauteed and covered with thin slices of spicy- hot green peppers. Other regional vegetable inspirations recently appearing on Paris menus include cold Proven,cale ratatouille (a blend of tomatoes, eggplant, onions and zucchini) topped with a poached egg (served at Taillevent), and a Ni,coise tapenade (a blend of olives, capers, anchovies and olive oil) spread over roasted porgy fillets (at La Cantine des Gourmets).
Provided by Patricia Wells
Categories side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler with broiler rack about 2 inches from heat. Broil peppers for 10 minutes, turning as skins blister and blacken. Remove peppers. When cool enough to handle, carefully peel and seed, discarding skins and seeds. Cut peppers into thin strips.
- In large skillet, using no butter or oil, combine peppers, onions, tomatoes, garlic and herbs and cook, covered, over very low heat for 1 to 1 1/2 hours, stirring occasionally. Mixture should be quite thick.
- Piperade can be made ahead and put into 4 half-cup ramekins or molds. To reheat, place in boiling water bath and cook on top of stove until warmed through, about 10 minutes.
Nutrition Facts : @context http, Calories 71, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 0 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 618 milligrams, Sugar 8 grams
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Maggie Wambo
[email protected]I love the simplicity of this piperade. It's a great way to showcase the flavors of fresh vegetables.
Zia Rehman
[email protected]This piperade is a great way to add some color to your plate.
Story telling by Raya
[email protected]I made this piperade for a potluck and it was a huge hit.
janhzeeb sial Janhzaib
[email protected]This piperade is a great way to use up summer vegetables.
Muhumuza Aaron
[email protected]I love that this piperade can be made ahead of time. It's perfect for busy weeknights.
Pricefield
[email protected]This piperade is a great dish to serve with grilled meats or fish.
Darvin Dank
[email protected]I'm not a fan of spicy food, but this piperade was mild enough for me to enjoy.
Emin Guliyev
[email protected]This piperade is a great way to add some flavor to your meals.
Saud Hassan
[email protected]I made this piperade with some leftover vegetables I had in my fridge. It was a great way to use them up!
Soul Chimese1
[email protected]This piperade is perfect for a quick and easy weeknight meal.
Angel Murigi
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
tamika shaw
[email protected]This piperade is a great way to get your daily dose of vegetables.
Thompho Tshavhungwe
[email protected]I love that this piperade can be made with any type of peppers. I used a mix of bell peppers and jalapeños.
ms fency
[email protected]This piperade is the perfect summer dish. It's light, refreshing, and flavorful.
Muazam Wahid
[email protected]I'm not a huge fan of peppers, but this piperade was surprisingly good. I'll definitely be making it again.
Anthonella Lopez
[email protected]This piperade was a hit at my dinner party last weekend. Everyone loved it!
Kent Clark Valge
[email protected]I made this piperade last night and it was delicious! The flavors were amazing and it was so easy to make.
Sarah Hermon
[email protected]This piperade is a great way to use up summer vegetables. It's easy to make and can be served as a side dish or main course.