Piperade

Piperade

Piperade

Piperade

I prepared this Piperade for a Confit Byaldi I wanted to try. It turned out to make such a great Salsa served with chips, it almost didn’t make it to the finished product. You’ll want to store the cooked ingredients in the refrigerator overnight before pureeing into the sauce. This goes on top of whatever you select for vegetables.

The finished sauce is used for our Confit Byaldi recipe, also known as Ratatouille, which is a French stewed vegetable dish. It differs from the movie dish a bit but makes something nice and hot to serve with warm bread. Enjoy 

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Piperade
Piperade Cooking
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Cuisine French
Servings
Ingredients
  • 2 tbsp olive oil Extra Virgin
  • 1 ea large Spanish onion chopped
  • 1 ea whole Green bell pepper seeded and chopped
  • 1 ea whole red bell pepper seeded and chopped
  • 1 ea whole Hungarian pepper seeded and chopped
  • 2 cloves garlic smashed and finely chopped
  • 1/2 tsp Salt
  • 1/4 tsp paprika
  • 1/8 tsp black pepper
  • 1/4 tsp Granulated Sugar
  • 1 can petite diced tomatoes 14.5oz
Cuisine French
Servings
Ingredients
  • 2 tbsp olive oil Extra Virgin
  • 1 ea large Spanish onion chopped
  • 1 ea whole Green bell pepper seeded and chopped
  • 1 ea whole red bell pepper seeded and chopped
  • 1 ea whole Hungarian pepper seeded and chopped
  • 2 cloves garlic smashed and finely chopped
  • 1/2 tsp Salt
  • 1/4 tsp paprika
  • 1/8 tsp black pepper
  • 1/4 tsp Granulated Sugar
  • 1 can petite diced tomatoes 14.5oz
Piperade Cooking
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a 10 inch cast iron skillet, heat the oil over a medium burner until hot.
  2. Saute everything except the Tomatoes until the vegetables are cooked (Approximately 10 Minutes)
  3. Add the Tomatoes and simmer until most of the liquid is evaporated.
  4. Remove from heat, let cool and refrigerate overnight.
  5. Puree the mixture until you have a smooth sauce. Add to vegetables and stew.
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