Best 2 Piperrada Recipes

In the realm of culinary delights, piperrada stands out as a vibrant and flavorful dish that tantalizes taste buds with its harmonious blend of colors, textures, and flavors. Originating from the vibrant Basque region of Spain, this traditional dish has become a cherished culinary creation, captivating hearts and palates across the globe. Piperrada is a versatile dish that can be enjoyed as a standalone vegetarian main course or as an accompaniment to grilled meats, fish, or eggs. Its simple yet exquisite preparation makes it an ideal choice for both casual family meals and elegant dinner parties. If you are seeking a culinary journey that celebrates the essence of Spanish cuisine, piperrada is an absolute must-try.

Check out the recipes below so you can choose the best recipe for yourself!

PIPERRADA

Piperrada image

Piperrada (pronounced "PEEP-uh-raw-duh") is a salsa-like condiment from the Basque region of Spain made with tomatoes, bell peppers, onion and a unique paprika called 'piment d'Espelette' (made with Basque-grown red Espelette peppers). It's served at Tapas Bars as a snack food, usually served as a salsa with baguette slices to...

Provided by Vickie Parks

Categories Salsas

Time 45m

Number Of Ingredients 10

Ingredients

3 large plum tomatoes, peeled and coarsely chopped
3 Tbsp olive oil
1 medium onion, chopped
2 medium green bell peppers, seeded and chopped
1/2 tsp salt
4 cloves fresh garlic, minced
1/2 tsp sugar
1 Tbsp fresh flat-leaf parsley, chopped
1/2 tsp piment d'espelette (or hot paprika is a good substitute)
1 baguette (such as country-style french or rustic italian)

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

Piperrada image

Provided by Bobby Flay

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise
2 cloves garlic, sliced in half crosswise
Extra-virgin Spanish olive oil
12 paper thin slices Serrano ham
1 medium Spanish onion, halved and thinly sliced
1 roasted red bell pepper, peeled, seeded and thinly sliced
1 roasted orange bell pepper, peeled, seeded and thinly sliced
2 cloves garlic, finely chopped
1/4 cup aged sherry vinegar
2 teaspoon finely chopped fresh thyme leaves
8 large eggs, lightly beaten
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

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.

Tips:

Choose the right peppers. Bell peppers, poblano peppers, and padrón peppers are all good choices for piperrada. For sweeter piperrada, use red bell peppers. For a spicier piperrada, use poblano or padrón peppers.
Roast the peppers before cooking. Roasting the peppers before cooking will give them a smoky flavor and make them easier to digest.
Use fresh, ripe tomatoes. Fresh, ripe tomatoes will give your piperrada the best flavor. If you can, use tomatoes from your garden or farmers market.
Don't overcrowd the pan. When cooking piperrada, don't overcrowd the pan. This will prevent the vegetables from cooking evenly.
Season to taste. Piperrada is a versatile dish that can be seasoned to your liking. Add salt, pepper, garlic, onion, and other spices to taste.

Conclusion:

Piperrada is a delicious and easy-to-make dish that is perfect for any occasion. It can be served as an appetizer, main course, or side dish. The smoky flavor of the roasted peppers, the sweetness of the tomatoes, and the tanginess of the vinegar come together to create a dish that is both flavorful and satisfying. So next time you're looking for a new recipe to try, give piperrada a try. You won't be disappointed.