Cooking Recipe Piperade With Ham
Recipe Ingredients
Directions
Char peppers over gas flame or under broiler until blackened on all
sides. Wrap in bag; let stand 10 minutes. Peel and seed peppers; cut
into 1/3-inch-wide strips.
Heat oil in havy large skillet over medium heat. Add onions and
garlic; saute until tender, about 8 minutes. Add peppers, tomatoes
and cayenne pepper. Cover and cook until peppers are very tender and
tomatoes are reduced to sauce consistency, stirring occasionally,
about 20 minutes. Uncover and cook until mixture is thick, about 14
minuters. Season with salt and pepper. (Can be made 2 hours ahead.
Cover mixture and let stand at room temperature. Rewarm before
continuing.)
Beat eggs in bowl until blended. Melt butter in heavy large nonstick
skillet over low heat. Add eggs and basil; stir constantly with
rubber spatula until soft curds form and eggs are barely set, about
12 minutes. Add pepper mixture and jambon de Baoyonne and stir just
to blend. Season to taste with salt and pepper.
Mound piperade in center of platter. Surrond with toast and serve.
From the Basque region in France. Bon Appetit/May 94 Typed by Didi
Pahl