PANCETTA & PEPPER PIPERADE
Eggs are cracked into a rich tomato and pancetta sauce in this traditional Basque-inspired dish - perfect for brunch or a midweek meal
Provided by Good Food team
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Put the pancetta and onion in a large, deep frying pan. Cook for 7 mins until the onion is beginning to soften.
- Add the peppers, tomatoes and tomato purée to the pan and mix well. Season, cover and cook for 10-15 mins.
- Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Scatter with basil and serve straight away, with crusty bread, if you like.
Nutrition Facts : Calories 259 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium
PANCETTA AND PEPPER BAKED PASTA
Pick a perfect pasta like this one with pancetta, peppers and Parmesan.
Provided by Food Network Kitchen
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
- Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, red peppers, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
YELLOW AND RED PEPPER PIPERADE WITH MARCONA ALMONDS
Steps:
- In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.
- Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.
PIPERADE
Green peppers are featured in many traditional Basque dishes. This piperade can be served as a main dish, usually with the addition of ham; a side dish, or a condiment.
Provided by John Willoughby
Categories dinner, easy, lunch, soups and stews, vegetables, main course, side dish
Time 45m
Yield About 2 1/2 to 3 cups
Number Of Ingredients 8
Steps:
- Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
- In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
- Stir in tomatoes, sugar and piment d'Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 221 milligrams, Sugar 2 grams, TransFat 0 grams
HAM AND PEPPER PIPERADE
Piperade is a quick and easy supper dish that originates from the Basque region of France. This recipe is an authentic version of the dish that traditionally contains a Provençale-style mixture of onion, garlic, tomatoes and peppers, mixed with very lightly scrambled eggs.
Provided by English_Rose
Categories < 30 Mins
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a frying pan, add the onions and garlic and sauté gently for 3-4 minutes or until just softened.
- Add the tomatoes, potatoes, thyme, mixed peppers and salt and pepper. Lower the heat and continue cooking for 5 minutes to allow the flavours to combine.
- Add the ham and stir well to distribute evenly.
- Pour the eggs into the frying pan. Stir occasionally until they are just beginning to set but are still slightly soft.
- Serve immediately with warm bread, and a fresh green salad.
Nutrition Facts : Calories 387, Fat 23.4, SaturatedFat 6.6, Cholesterol 596.5, Sodium 1010, Carbohydrate 14.1, Fiber 2.2, Sugar 3.7, Protein 29.2
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.
PORK PIPERADE
I like to spice up my meat dishes with peppers, and this Basque piperade-adapted from a Spanish recipe-is a family favorite. -Hyacinth Rizzo, Buffalo, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine flour and half of seasoning mix. Add pork, a few pieces at a time, and toss to coat; shake off excess., In a large skillet, heat canola oil over medium-high heat. Add pork; stir-fry until browned, 3-4 minutes. Remove with a slotted spoon; cover and keep warm., In same skillet, heat olive oil. Stir-fry onion and peppers until crisp-tender. Chop tomatoes; add to skillet. In a small bowl, combine remaining taco seasoning and reserved tomato juices. Add to skillet. Bring to a boil; cook and stir until thickened. Reduce heat to medium-low. Return pork to skillet; heat through.
Nutrition Facts : Calories 414 calories, Fat 24g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 720mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
PENNE PIPERADE
Make and share this Penne Piperade recipe from Food.com.
Provided by Dancer
Categories Penne
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes.
- Drain the pasta in a colander, refresh under cold water, and drain well again.
- Heat the olive oil in a large saute pan, preferably nonstick.
- Add the peppers, onion, garlic, and prosciut to and cook over medium heat until lightly browned, about 5 minutes.
- Stir in the tomatoes, paprika, salt and pepper, and half the parsley.
- Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.
- Stir in the penne and bring to a boil.
- Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned.
- Sprinkle penne with the remaining parsley.
- Grate the cheese on top, if using, and serve at once.
Nutrition Facts : Calories 467.4, Fat 6.2, SaturatedFat 0.9, Sodium 16.9, Carbohydrate 97, Fiber 15.2, Sugar 5.7, Protein 10.4
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
More about "pancetta pepper piperade food"
PIPERADE | RECIPES | DELIA ONLINE
From deliaonline.com
BASQUE PIPERADE PEPPER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PIPERADE | TRADITIONAL VEGETABLE DISH FROM PYRéNéES …
From tasteatlas.com
PEPPER AND PANCETTA PIPERRADA - SUGAR-FREE, RAW, GLUTEN-FREE OR …
From sweetrawfree.com
Estimated Reading Time 3 mins
PANCETTA AND PEPPER PIPERADE | RECIPES, STUFFED PEPPERS, PANCETTA …
From pinterest.com
PANCETTA & PEPPER PIPERADE | BBC GOOD FOOD RECIPES, STUFFED …
From pinterest.co.uk
PANCETTA & PEPPER PIPERADE | MY DIET MEAL PLAN
From mydietmealplan.com
PIPERADE (VIDEO AND PRINTABLE RECIPE) – KEVIN LEE JACOBS
From agardenforthehouse.com
EATING MY FEELINGS – A RECIPE FOR PIPERADE BASQUE
From msmarmitelover.com
PANCETTA AND PEPPER PIPERADE | RECIPES, STUFFED PEPPERS, PANCETTA …
From pinterest.com
RECIPE FOR PIPERADE - THE GOOD LIFE FRANCE
From thegoodlifefrance.com
PASTA WITH PIPERADE SAUCE (BELL PEPPER SAUCE) | RICARDO
From ricardocuisine.com
WHAT IS PIPERADE AND WHAT DOES IT TASTE LIKE? - MASHED
From mashed.com
PENNE PIPERADE - THE SPLENDID TABLE
From splendidtable.org
PEPPERS - PIPERADE & PRESERVE THE HARVEST
From theroosterandthecarrot.com
PEPPERS INTO PIPERADE - THE WASHINGTON POST
From washingtonpost.com
PIN ON RECIPES
From pinterest.ca
PIPERADE WITH BAKED EGGS BY TOMASINA MIERS - ALEX POLE
From alexpoleironwork.com
LA PIPERADE IS A DELICIOUS AND COLORFUL DISH DISH - LOVE FRENCH FOOD
From lovefrenchfood.com
CLASSIC PIPéRADE - THE SPLENDID TABLE
From splendidtable.org
PANCETTA & PEPPER PIPERADE | BBC GOOD FOOD | BBC GOOD FOOD …
From pinterest.jp
PIPERADE: A BASQUE COUNTRY SAUTE OF PEPPERS ... - NEW YORK FOOD …
From nyfjournal.com
BASQUE PEPPER SAUCE, OR PIPERRADA SAUCE RECIPE - THE …
From thespruceeats.com
PANCETTA & PEPPER PIPERADE | RECIPE | BBC GOOD FOOD RECIPES, …
From pinterest.com
HOW TO MAKE PIPéRADE - SIMPLE FRENCH COOKING
From simplefrenchcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love