Yellow and red pepper piperade with almonds
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 139, total fat 9 G., saturated fats 1 G., proteins 4 G., carbohydrates 13 G., fiber 4 G., cholesterol 0 mg, sodium 411 mg, sugar 5 G.
Calories 139, total fat 9 G., saturated fats 1 G., proteins 4 G., carbohydrates 13 G., fiber 4 G., cholesterol 0 mg, sodium 411 mg, sugar 5 G.
Piperade is a fairly versatile Basque appetizer made with tomatoes and sweet peppers flavored with smoked paprika. It can be spread on bread, cooked with scrambled eggs like shakshuka, or served as a sauce for meat, ham, or fish. Anne Burrell made this piperade specifically for fish and added chopped almonds to the vegetables. It turned out amazing!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Olive oil
- 2 cloves garlic, crushed and finely chopped
- 1 Spanish onion, diced
- 2 plum tomatoes, finely diced
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 0.5 cups of crushed tomatoes, preferably San Marzano
- 1 teaspoon chili pepper flakes
- 1 teaspoon smoked paprika
- 1–2 tsp sherry vinegar
- 1/3 cup Marcona almonds, toasted and finely chopped
- Chopped chives for serving
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Recipes with similar ingredients: plum tomatoes, sweet pepper, almond, sherry vinegar, paprika
Cooking the dish according to the recipe:
- In a large skillet, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until fragrant. Add the onion and continue cooking until lightly caramelized, 6–7 minutes.
- Add the plum tomatoes and diced peppers, season with salt, and cook until the vegetables are slightly softened, about 2 minutes. Add the pureed tomatoes, chili flakes, and paprika and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for another minute. Taste and adjust the salt. Remove from the heat and stir in the chopped almonds and chives. Drizzle the sauce with olive oil.
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