Best Penne Piperade Recipes

PIPERADE FOR ONE OR TWO

Steps:

• In a 9-in skillet, heat 2 tsp of the oil over moderate heat.
• Add the onion, green pepper, and 1/8 tsp of the salt and pepper. Saute for 3 minutes until softened.
• Add garlic and tomatoes and saute 4-5 minutes longer or until the mixture is dry. Transfer to a medium-size bowl and set aside.
• In a small bowl, whisk together the eggs, egg whites, water, and remaining 1/8 tsp salt and pepper.
• In the same skillet, heat the remaining 2 tsp oil over moderate heat.
• Add the eggs, reduce heat, cook, covered, for a minute.
• Spoon the vegetable mixture on top, cover and cook 2 minutes more or until the vegetables are heated through and the eggs are set.
• Serve immediately, sprinkled with the freshly minced basil.

PENNE PIPERADE

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.

EGGS PIPERADE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add bell peppers and garlic; saute 5 minutes.
• Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
• Uncover, and cook 1 minute or until liquid almost evaporates.
• Gently stir in eggs; cover, and cook 3 minutes or until set.
• Garnish with parsley, if desired.
• Cut into wedges.

MOIRA HODGSON'S PIPERADE

Steps:

• In a heavy skillet soften the onions in the oil. Meanwhile, char the peppers and tomatoes over a gas flame and peel off their skins. Chop and add to the onions with salt and pepper. Stir, cover and simmer for 15 minutes.
• Meanwhile beat the eggs seasoned with salt and pepper. Add to the vegetables and scramble until just set.

PIPERADE

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.

BASQUE PIPERADE

Steps:

• Heat the olive oil in a large, heavy-based, non-stick saucepan. Add the onions and cook gently, stirring often, for 10 minutes.
• Add the chopped green peppers to the onion, mixing well. Cover the pan and cook gently, stirring now and then, for 10 minutes.
• Add the tomatoes, garlic, bay and thyme. Season with sugar, Cayenne pepper, salt and freshly ground pepper. Cover the pan and cook gently, stirring now and then, for 25 minutes.
• Mix the beaten egg into the pepper mixture. Cook uncovered for 5 minutes, stirring often.
• Serve the piperade at once garnished with Bayonne ham.