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Piperade Sauce

Remove and discard ribs and seeds.
Piperade sauce. Cut off tops and bottoms of peppers. It was a little like a sweeter and richer salsa. This piperade sauce is from the basque region of france.
There is also a piperade béarnaise. The sauce is prepared in a casserole basking in various vegetables or vegetables. Slice side of each pepper to open and spread to flatten.
Piperade a spicy tomato pepper sauce from the basque region of france can be used as a stewing ingredient or a garnish to a finished dish. Preheat broiler with the rack in the upper position. I would easily make this sauce again to season chicken parmesan or to toss in a pasta.
It is a saute of tomatoes sweet bell peppers onions and garlic in olive oil along with some paprika. The name comes from biper basque chili. Piperade from the occitan béarnais piperade piper.
This recipe uses a small amount of granulated sugar mellow out the sharp tang of the tomatoes and peppers. Effectively piperade is a sort of pared down spicy ratatouille and none the worse for. Melt the butter and olive oil in the pan and add the onions cooking them very gently for 10 minutes without browning.
I used it to make ratatouille last night and it does add a distinctive and savory flavor to the vegetables. I simply made the sauce then browned some chicken breasts and thighs and let them finish cooking in the sauce. This recipeis from the basque region of france.
Source : pinterest.com