Recipe: Basque PiperadeApril 09, 2015 by Cristina Tung [guest author]
In every culture and region in the world, you will find cuisine that defines the local flavors. In Basque Country, one of those dishes is piperade. Pair with a Basque cider and finish it off with Gâteau Basque for dessert.
- 4 strips of thickly cut ham
- 3 medium green or red bell peppers, cut into strips
- 3 tomatoes, diced
- 3 tablespoons (45 mL) olive oil
- 2 cloves garlic, finely chopped
- 1 onion thinly sliced
- 1 teaspoon (5 g) sugar
- Hot paprika, to taste
- Salt and black pepper, to taste
- Bring a pot of water to a boil, then add tomatoes and cook until skin begins to wrinkle. Drain pot and peel off skin.
- In a skillet heated to medium-high, heat oil, then add onion, peppers and salt. Stir frequently for about 10 minutes.
- Add garlic and continue to sauté for one more minute.
- Stir in tomatoes, then add sugar and hot paprika. Cook until tomatoes and peppers are soft but still hold their shape, about 10 minutes.
- Continue to cook until mixture thickens, about 5 minutes more. Fry ham strips to your taste and arrange them on top of the mixture. I added ham to mine, but as the piperade may be served as main or side dish, feel free to add other ingredients.
If you have any questions about this recipe, contact Cristina Tung at email@example.com.
|This is an article by guest author Cristina Tung. Cristina is a corporate flight attendant based in the Basque region of Spain and is an industry expert in business aviation. Any thoughts expressed in this article are entirely Cristina’s and do not necessarily reflect the views of Air Culinaire Worldwide.|
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