Pipérade Avec Jambon

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

    Buon Giorno Ladies and Gents,

In the southwestern corner of France on the Spanish border lies the French Basque Country. Espelette Peppers, no matter what time of the year, the Pays Basque looks as if it dressed for Christmas, particularly in the town of Espelette. These peppers which are four inches long and mildly piquant, have grown here for centuries. 

One of the best known Brunch or Lunch Egg dishes of this region is Pipérade with Ham. Pierre had given me his recipe many years ago, and thus, I have prepared it time and time again ...

This egg dish is served throughout the Basque Country Tascas ... 

 pipérade  avec  jambon ...

3 large red bell peppers
3 tblsps Evoo ( extra virgin olive oil ) 
2 large spring onions or 4 shallots chopped finely
2 leeks chopped finely
6 large garlic cloves chopped finely
3 medium ripe red juicy tomatoes peeled, seeded and sliced
1/4 teaspoon cayenne pepper
10 large eggs
7 tblsps butter unsalted
173 cup fresh basil thinly sliced
4 ounces Bayonne Ham or Proscuitto di Parma cut crosswise into strips 
Country style bakery bread sliced and toasted into Canapés 

1. CHAR PEPPERS over gas flame or under broiler until blackened on all sides. Wrap in a brown paper bag and let stand 10 mins. Peel and seed peppers and cut into 1/3 inch wide strips.
2. heat Evoo into a heavy large skillet over medium heat
3. add the onions and the leeks, when onions and leeks are nearly tender, add the garlic sliced finely or minced and sauté until tender
4. add the bell peps and the tomatoes, and reduce to sauce consistency stirring occasionally 20 mins. 
5. keep uncovered and cook the mixture until sauce is thick about 14 mins. and season with salt and freshly grounded black pepper
6. beat the eggs in a bowl until well combined
7. melt butter in a heavy large skillet over low heat
8. add the eggs with the basil and stir constantly with spatula until soft curds form and eggs are barely set about 10 to 12 mins.
9. add pepper mixture and strips of ham and stir gently to blend
10. season to taste and serve on a platter with country toasted canapé style slices of bread are set around the mound in centre of the eggs with tomato and bell pep thickened salsa sauce ... 

SERVE WITH ICED COFFEE OR AN ESPRESSO ON ICE ... GREAT BRUNCH OR LIGHT LUNCH ...

Enjoy, 
Margaux Cintrano. 

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Pipérade Avec Jambon Posted: 12 June 2012 at 02:29
	Buon Giorno Ladies and Gents, In the southwestern corner of France on the Spanish border lies the French Basque Country. Espelette Peppers, no matter what time of the year, the Pays Basque looks as if it dressed for Christmas, particularly in the town of Espelette. These peppers which are four inches long and mildly piquant, have grown here for centuries. One of the best known Brunch or Lunch Egg dishes of this region is Pipérade with Ham. Pierre had given me his recipe many years ago, and thus, I have prepared it time and time again ... This egg dish is served throughout the Basque Country Tascas ... pipérade avec jambon ... 3 large red bell peppers 3 tblsps Evoo ( extra virgin olive oil ) 2 large spring onions or 4 shallots chopped finely 2 leeks chopped finely 6 large garlic cloves chopped finely 3 medium ripe red juicy tomatoes peeled, seeded and sliced 1/4 teaspoon cayenne pepper 10 large eggs 7 tblsps butter unsalted 173 cup fresh basil thinly sliced 4 ounces Bayonne Ham or Proscuitto di Parma cut crosswise into strips Country style bakery bread sliced and toasted into Canapés 1. CHAR PEPPERS over gas flame or under broiler until blackened on all sides. Wrap in a brown paper bag and let stand 10 mins. Peel and seed peppers and cut into 1/3 inch wide strips. 2. heat Evoo into a heavy large skillet over medium heat 3. add the onions and the leeks, when onions and leeks are nearly tender, add the garlic sliced finely or minced and sauté until tender 4. add the bell peps and the tomatoes, and reduce to sauce consistency stirring occasionally 20 mins. 5. keep uncovered and cook the mixture until sauce is thick about 14 mins. and season with salt and freshly grounded black pepper 6. beat the eggs in a bowl until well combined 7. melt butter in a heavy large skillet over low heat 8. add the eggs with the basil and stir constantly with spatula until soft curds form and eggs are barely set about 10 to 12 mins. 9. add pepper mixture and strips of ham and stir gently to blend 10. season to taste and serve on a platter with country toasted canapé style slices of bread are set around the mound in centre of the eggs with tomato and bell pep thickened salsa sauce ... SERVE WITH ICED COFFEE OR AN ESPRESSO ON ICE ... GREAT BRUNCH OR LIGHT LUNCH ... Enjoy, Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Sponsored Links