How To make La Piperade
2 ea Onions
2 ea Cloves garlic
1 x Salt and pepper
2 lg Peppers
1 ea Green bell pepper
1 ea Red bell pepper
1 sm Hot red pepper
3 tb Olive oil
1/4 ts Sugar
1/4 lb Ham
1 tb Chopped parsley for garnish
6 ea Eggs
PREPARATION: Chop the onions. Using the flat side of a large knife, crush garlic with a pinch of salt. Core, seed, and chop tomatoes. Remove stems, seeds, and ribs from red and green bell peppers and chop. Stem, seed, and mince hot pepper. the onions and garlic paste; saute until onions are wilted, about 5 minutes. Add tomatoes, bell and hot peppers, the sugar, and black pepper to taste. Stir. Cook, covered, over medium heat until vegetables are very soft and mixture has thickened, about 25 minutes. Uncover, increase heat, and reduce mixture for 1 to 2 minutes more. NOTE: Recipe can be made to this point several days ahead. NOTE: Recipe can be made to this point several hours ahead. COOKING AND SERVING: In a frying pan, cook ham over low heat in remaining 1 1/2 tablespoons olive oil until browned, about 5 minutes. Remove ham with a slotted spoon and keep warm. Reserve oil in pan. frying pan and pour in egg-vegetable mixture. Simmer mixture, stirring, over low heat until eggs just begin to set. Let eggs continue to cook undisturbed until set. This Basque-American specialty is earthy, simple, and highly flavored.
How To make La Piperade's Videos
Piperade Recipe | Keith Floyd | BBC Studios
Keith Floyd is in Pays Basque to demonstrate how to make a simple onion, pepper and egg dish. Watch how to make this delicious snack as Keith is heavily criticised by an expert in Basque cooking! Easy to follow meal idea from vintage BBC cookery show 'Floyd on France'. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
This is a channel from BBC Studios who help fund new BBC programmes. Service information and feedback:
Piperade végétarienne - 750g
Une délicieuse piperade végétarienne, facile et rapide à réaliser pour accompagner vos viandes, volailles et poissons.
Abonne-toi à la chaîne 750 Grammes :
Ingrédients pour la piperade :
2 oignons
2 poivrons
1 gousse d'ail
Piment d'Espelette
-------------
PARTAGE, COMMENTE ET LIKE LA VIDEO !
---------------
Retrouve nos recettes de poivrons
Retrouve toutes nos recettes sur
Et toutes nos vidéos sur notre chaîne 750 Grammes
La chaîne 750 Grammes, c'est la chaîne CUISINE avec des recettes, des techniques, des astuces et des conseils, animée par nos chefs Damien et Christophe. Des recettes simples aux recettes sophistiquées, 750 grammes est LA chaîne à suivre pour progresser et s'amuser en cuisine !
Abonne-toi à la chaîne 750 grammes et ne rate aucune de nos vidéos :
Piperade Recipe | Traditional Basque Home Cooking
Let my dad share with you his mother's recipe for piperade, a traditional tomato and pepper stew from the Basque Country. In this video, my mom also shows you how she preserves this piperade in jars so that it can be enjoyed throughout the year. We had a lot of fun making this video for you, so I hope you enjoy it.
WATCH NEXT:
Basque Burnt Cheesecake:
Albondigas from the Basque Country:
Basque Sheepherder's Bread in a Dutch Oven:
---
RESOURCES I USE TO LEARN EUSKARA:
Arian A1.1 Workbook / Ikaslearen Liburua:
English-Basque Dictionary:
Le basque pour les nuls:
The Basque Language, A Practical Introduction:
---
► Subscribe to the channel:
---
Shop Hella Basque merch:
---
Basque products online:
amazon.com/shop/hellabasque
---
Join the Basque walking tour of San Francisco:
---
Read the blog:
---
Sign up for the email newsletter:
---
Follow me online:
Facebook:
Twitter:
Instagram:
---
Gear I use:
Camera -
Microphone -
Ring light -
Tripod -
Gorillapod -
---
#Basque #BasqueFood #Piperade
DISCLAIMER: Some of the links in this description might be affiliate links. If you purchase a product or service with the links I provide, I may make a small commission. This is at no extra cost to you! Thank you so much for supporting the Hella Basque YouTube channel.
Silky Basque Peppers with Caramelized Onions (Piperade)
Silky Basque Peppers with Caramelized Onions (Piperade)
Serves 6 as an appetizer (3-4 as a side dish)
4 peppers (red, orange, or yellow)
3 Tbsp olive oil
2 yellow onions, sliced pole to pole
4 garlic cloves, thinly sliced
1 tsp balsamic vinegar
Salt to taste
Preheat the grill to high for 15 min. Cut the flesh off the peppers and arrange on the grill skin-side down. Cook until the skin is mostly black. Remove to a bowl, cover, and let cook until comfortable to handle.
Set a 10 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.
Reduce the heat to low, add the garlic, another pinch of salt, and cook stirring occasionally until the garlic starts to soften, 5-10 min. Peel the peppers, slice them lengthwise, and add to the pan with onions. Add some salt and 1-2 Tbsp of water to the pan to help pick up the brown bits, stir and leave the veggies alone until all the water is absorbed, about 5 min. Repeat this deglazing procedure 3-4 times until the onions are very soft and jammy and the peppers are silky. Stir in the vinegar. Taste and correct for salt. Cool for 10 min and serve. Can be served hot or cold. Can be stored in the fridge for a week and rewarmed.
Goes really well with delicate white fish, like this sous-vide cod
Support my channel
My cooking classes in the Boston area:
FACEBOOK:
INSTAGRAM:
Sauce Piperade
Salut youtube, Cette semaine c’est la recette demandé par Jade!
Sauce piperade
Notez dans les commentaires la recette que vous voulez voir la semaine pro !
Liker, Partager et s'abonner !
Pour 10 personnes:
4 Poivrons rouge
4 Poivrons Jaune
2 Oignons Blancs
4-5 gousse d'Ail
200gr tomate / tomate cerise
Abonnez vous à ShowDevant:
Mes 2 thermoplongeurs préférés :
Joule par Chef steps :
A-nova:
A-nova nano:
A-nova Pro:
Sac de cuissons sous vide:
sacs 20*30:
Sacs 30*40:
Machine pour mettre des aliments sous vide:
Kitchen boss:
A-nova sous vide:
Balance de cuisine:
3 super livres pour des cuissons sous vide:
Sous vide 2.0:
Under pressure:
Modernist cuisine:
Les matériels que je utilise pour filmer:
Trépied:
Lumiere:
Slider:
iPhone 11 pro: