- Rices and grains
- Breakfast and Brunchs
- Events and Restaurant reviews
- North American
- Fish and seafood
- Preparaciones de base
- Dairy products
- Soups and Creams
Tag Archives: piperade
Ver post de Starters6 peopleNormal1h 30m3h
Number of Diners
What a better way than starting up my blog than with the recipe that inspired its name? So after digging up and searching all around this is my version of Ratatouille and the movie’s Confit Byaldi. Starting with the piperade and ending up with a rainbow of colour on a clay dish. Two hours and a half later the flavours to our mouths. Out of 5 stars: 10.
- 1 white onion finely chopped
- 5 garlic cloves finel chopped
- 3 bell peppers: 1 red, 1 green and 1 yellow
- 6 tomatoes: 3 skinned with no seeds and cut into squares (save the seed liquid!)
- 1 eggplant
- 2 zucchinis: 1 green and one yellow
- 1 bay leaf
- Fresh thyme
- Salt and black pepper
- Olive oil
- Balsamic vinegar
We first make the base of Ratatouille, which is the Piperade.
- Cut the bell peppers in half, deseed and take them to the oven ar 210ºC for about 20 minutes.
- Brown the onion with olive oil and after a few minutes add half the garlic to the skillet. Season.
- Leave cooking at low heat for about 7 minutes and add the tomatoes. Pass trough a sieve the tomato juice from the seeds and add to the preparation.
- Add the bay leaf, 4 thyme sprigs and 1 teaspoon of chopped parsley. Cook at low heat for 15 minutes.
- Remove the bay leaf and thyme and add the peeled and chopped bell peppers with a sprink of saffron. Taste the salt.
- Cook until all the liquid has evaporated.
- Save a few tablespoons of the piperade and spred it over the clay dish that will be used for the Ratatouille. You can use a normal pyrex or cast iron pan if you don’t have one of clay.