VegetarianVacherin
115 min · 765 kcal · Snacks · Mediterranean
Mediterranean
Piperade
The Basque and Gascon classic: onions, sweet green peppers and tomatoes stewed slowly in olive oil, warmed with Espelette pepper and finished with softly set beaten eggs. A slice of Bayonne ham laid over the top is the traditional flourish.
Method
- Score a cross in the base of the tomatoes and drop them into boiling water for 30 seconds, then lift into cold water. Slip off the skins, halve, scoop out the seeds and chop the flesh coarsely — you want 180 g of prepared tomato.
- Warm 1 tbsp of olive oil in a heavy frying pan or sauté pan over a low heat. Add 80 g of thinly sliced onion with a pinch of the salt and cook gently for 8 minutes, stirring, until translucent and sweet — it must not colour.
- Add 120 g of sliced green pepper and 1 clove of finely chopped garlic. Cook over low heat for 10 minutes, stirring now and then, until the pepper is completely limp and glossy.
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403kcal
20gprotein
24gcarbs
26gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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