Best Piperrada Recipes

PIPERRADA

Steps:

• 1. Add enough water (about 3 to 4 inches) to a saucepan to cover the tomatoes completely. Bring water to a brisk boil.
• 2. Cut about 1/4 inch off the bottom end of each tomato so they'll stand upright without tipping over. Add tomatoes to boiling water and leave for 30 seconds or until the skins begin to wrinkle and peel near the bottom edge (where they were sliced). Place tomatoes in a small colander and rinse with cool running water. Peel off skin with your fingers, and roughly chop each tomato. Set chopped tomatoes aside.
• 3. Heat oil in large skillet over medium heat until hot but not smoking. Add the onions, peppers and salt, and sauté about 10 minutes, stirring frequently, or until peppers are soft. Add garlic and sauté 1 more minute.
• 4. Reduce heat to medium-low. Stir in tomatoes, sugar, and piment d'Espelette (or hot paprika), cover skillet and simmer about 15 minutes. Remove cover and continue to sauté for 5 more minutes or until the sauce is slightly thickened and the consistency of a salsa or condiment relish.
• 5. Cut the baguette into thin slices, and arrange slices on a serving platter.
• 6. Just before serving, garnish the Piperrada with chopped parsley, and serve with baguette slices.

PIPERRADA

Steps:

• Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil.
• Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels.
• Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl.
• Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter.

LAMB SKEWERS A LA PLANCHA WITH PIPERRADA

Steps:

• Place the lamb pieces on the bamboo skewers (3 to 4 pieces per skewer) and place in a large baking pan. Coat lamb skewers with marinade and cover. Refrigerate marinated skewers overnight.
• Heat a plancha or griddle pan over high heat. Season the skewers with kosher salt. Sear each lamb skewers, about 1 minute per side. Serve on a large platter over the Piperrada.
• Marinade:
• Combine shallot, guindilla pepper, thyme, chives, rosemary, cumin, fennel seed, mustard seed, saffron, and paprika together in a medium bowl. Add the lemon juice and slowly add olive oil while whisking thoroughly.
• Heat a plancha or pancake griddle pan over medium-high heat and carefully blacken the red peppers on all sides. Once sufficiently charred, remove, wrap in the newspaper and set aside to cool. When the peppers are cool enough to handle, carefully pull out the seeds and peel away the charred skin. Slice the peeled red pepper into thin strips and add to a medium bowl with garlic and whole thyme sprigs. Add olive oil, toss together, and marinate for at least 20 minutes, or up to 1 day ahead.