Description
Piperade (Piperade) - the calling card of the land of the Basques. This dish is served as a main or as a side dish. It is prepared from a special kind of pepper - Pimenta - le piment d espelette. But look at your peppers, grown in gardens, does not look like they happen at the Pimenta?...
Ingredients
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Pepper
1 kg
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Tomato
400 g
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Onion
1 piece
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Garlic
1 tooth
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Olive oil
1 Tbsp
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Cream
4 Tbsp
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Chicken egg
4 piece
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Salt
-
Allspice
-
Pepper Cayenne
-
Basil
2 tsp
Cooking
This is the famous Basque pepper, sweet pimento
The facades of the houses, buried in pepper business card of the town of Espelette, located on the border with Spain
Note: the Northern Basques is a French side and a southern Spanish. French Basque country includes not only the 3 provinces of Lower Navarre, Laurdan and Zuber - but a very ancient history, traditions and recipes, of course...
To prepare Piperade very simple. Pepper wash, cut off the stalk, remove seeds and cut into thin rings (all kg)
Cut into small cubes onion peeled and very finely the garlic. Heat in a skillet olive oil, add the onion and garlic, saute on medium heat for a few minutes, stirring occasionally. Add pepper, continue to simmer for 5-7 minutes.
Add tomatoes, diced, salt and pepper, continue to simmer 10 -15 min.
When most of the juice evaporated, add Basil
The oven to put on heating at 180*C. Spread the vegetable mixture over refractory moulds.
To make inside deeper and beat the egg
Pour the egg on top and 1 - 1.5 tbsp of cream.
Put bake in preheated oven for 10-12 min.
When serving, sprinkle with fresh Basil. Piperade served with toasted bread, which are dipped in a juicy mixture...
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