How To make Piperade Frittata
8 eggs
beaten
1/4 cup cold water
3 tablespoons Parmesan cheese :
grated
1/4 teaspoon salt
3 large basil leaves (fresh) chopped
1 1/2 cups piperade*
1 tablespoon olive oil
3 tablespoons ham :
finely diced
Pepper to taste 1/2 cup chunky tomato sauce :
(optional)
Beat together eggs, water, cheese, salt and basil. Stir in piperade. Heat oil in 10- to 12-inch nonstick skillet. Add ham; saute over medium-high heat for 2 minutes. Cook until set on bottom. Reduce heat to medium. With spatula, lift edges of fri ttata so uncooked egg runs underneath. Cook until set, 1 to 2 minutes. Continue lifting and cooking until egg is completely set and lightly browned on underside. Flip frittata and brown top side, about 2 minutes. Transfer to platter; dust with pepper. Cut into 4 wedges. Top with tomato sauce, if desired.
How To make Piperade Frittata's Videos
Aquitaine - Home of the chilli powder famed by gourmets across the world | At our Neighbour's Table
The French part of the Basque Country lies in the Aquitaine region and stretches from the Atlantic along the Spanish border. A lot of rain makes the landscape at the foot of the Pyrenees shine in vibrant green - an ideal climate for the Gorria chillies. According to legend, one of Christopher Columbus' sailors brought the chilli seeds from Mexico to the Basque Country. They have been cultivated here since 1650 and harvested from mid-August until November.
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Thierry Hiriart's family has been growing the pods for many generations, and today they have around 20,000 plants. The pods are dried for two to three weeks, put in an oven for two more days and then ground into a chilli powder that is known to gourmets beyond the borders of France: Piment d'Espelette, named after the village of Espelette. It has had a protected designation of origin since 2000. It is milder than cayenne pepper, smells of ripe tomatoes, peppers and has a subtle grill note. It is even used in chocolate, cheese and jam. But above all in Basque cuisine. Thierry's wife Marie-Laure prefers to use her Espelette chilli instead of pepper to season her dishes such as piperade, a Basque omelette made of tomatoes, onions, garlic and peppers, and chilindron, a lamb dish. Her three small children are also already used to the mild spiciness. Her friend Maritxu Amestoy likes to use it on her kale chips. For a dinner together, the women bake a Basque cake with cream filling for dessert.
At our Neighbour's Table - Aquitaine | Season 2019 - Episode 235
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Wild mushroom omelette recipe - Floyd on France - BBC
Keith Floyd is in the Perigord region of France to demonstrate the best way to cook a delicious wild muchroom omelette. Great recipe idea from classic BBC cookery show 'Floyd in France'. Watch more high quality videos on the Food YouTube channel from BBC Worldwide here:
Episode 3 Basque Egg Piperade with David Wilshin
On Wednesday we just had the best time with Author David Wilshin (a real cook) who came to show off his new book while making a really easy recipe and offering us some tips on cooking.
His book 52, A Year of Recipes to Share with Family and Friends is out now and available from all good stores and his own The Cambridge Cheese Company shop.
BASQUE EGG PIPERADE - Recipe 50 in his book.
INGREDIENTS
Peppers - at least 3 of different colours
1 large Onion
3 cloves of Garlic
1 tin of best quality Tomatoes
Half pint of water
1 tbsp of Spanish Pimenton (Paprika equivilent if you can't find none)
2 Bay leaves
Anchovies, preferably Cantabrian for best taste
Free range-Eggs (1 per serving)
Sourdough Bread
METHOD
Heat the pan and add some oil
Chop the peppers, onion, garlic and add to the pan.
Add the bay leaves, pimenton and tomatoes
Leave to simmer for 45 for best results (for this video, cook quick with extra water)
Fry eggs in a pan till slighty crispy
Transfer the egg to top of a serving of the piperade and drape the anchovies over the egg.
BOOK on Amazon: or order direct from austinmacauley.com
Austin Macauley Publishers Ltd
Piperade- A French Classic
Pipérade is a dish from the Basque region of France that always includes tomatoes and bell peppers. This version with eggs is similar to a frittata or a scramble
You can bulk up scrambled eggs with any mix of vegetables, but one of my favorites is the pepper and tomato sauté called pipérade, a preparation that originated in the Basque region of northern Spain and southern France. Pipérade delivers richness, acidity, and tempered heat from a combination of sweet or mildly spicy fresh red peppers, tomatoes, olive oil, garlic, and onion.
Its combination of high and low heat (the initial blast causes the eggs to puff up, while a slow finish keeps them soft and moist), a generous amount of olive oil at the start gives rich and tender results
Ingredients - serves 4
2 tablespoon olive oil
1 onion finely chopped
1 garlic clove finely chopped
1 red bell pepper/ capsicum seeded and chopped
1 large tomato peeled seeded and chopped pinch of cayenne pepper
4 Eggs
Salt and pepper to taste
Chopped coriander or parsley
Method
Heat the oil in a heavy based frying pan
Add the onion and garlic and cook gently for five minutes
Add the red peppers and cook for 10 minutes or until soft
Add the tomatoes, mix well , cover and cook until they are reduced to a thick pulp
Season well with cayenne pepper salt and black pepper.
Lightly whisk the eggs and add to the frying pan using a wooden spoon or a spatula stir gently until they have just begun to set but are still creamy
Garnish with parsley and serve with immediately with your choice of bread
Happy cooking
❤️ Girija
Kitchenconfidenceindia
Disclaimer: All aspects of these recipes and video are created by me unless stated otherwise. I am not a certified nutritionist to provide nutritional points on the recipes. Any doubts please consult your nutritionist before consumption.
Kindly refrain from using and forwarding any pictures, recipes and videos without permission
HOW TO COOK SHIRRED EGG♥️♥️
Our Favorite Ina Garten Egg Recipe Videos | Barefoot Contessa | Food Network
From her go-to potato basil frittata to the most-perfect scrambled eggs, these are our favorite Ina Garten egg recipe videos of all time!
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Our Favorite Ina Garten Egg Recipe Videos | Barefoot Contessa | Food Network