Piperade
Piperade is a Basque mixture of slowly cooked peppers, tomatoes and onions seasoned with piment d'Espelette. Eggs are often folded in for a simple meal, while Bayonne ham is a common accompaniment.
Foto: FotoosVanRobin — originally posted to Flickr as Piperade geroerd met verse basilicum · CC BY-SA 2.0 · Fonti
Ingredienti & Fasi di preparazione
8 ingr.
Cenni storici
Piperade is a Basque mixture of slowly cooked peppers, tomatoes and onions seasoned with piment d'Espelette. Eggs are often folded in for a simple meal, while Bayonne ham is a common accompaniment.
5 passaggi
Cook the onions and peppers slowly in olive oil with a pinch of salt until soft but not browned.
Add garlic, tomatoes and piment d'Espelette and simmer uncovered until thick and glossy.
Taste and adjust salt; the vegetable base can be held warm at this stage.
Beat the eggs lightly, pour them into the piperade and fold over low heat until softly set.
Remove from the heat while still creamy and serve immediately.
Serve with grilled country bread and, if desired, thin slices of Bayonne-style ham.
Se vuoi portare questa qualità sulla tua tavola, il prossimo passo è la pianificazione del servizio.
Un contatto diretto per la scelta del menu, lo svolgimento dell'evento e lo stile del servizio è il modo migliore per iniziare.