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 · Bronnen
Ingrediënten & Bereidingsstappen
8 ingr.
Historische achtergrond
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 stappen
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.
Als u deze kwaliteit aan uw tafel wilt ervaren, is de volgende stap het plannen van de service.
Een rechtstreeks contact voor menuselectie, het verloop van het evenement en de toon van de service is het beste vertrekpunt.