How To make Piperade Frittata
8 eggs
beaten
1/4 cup cold water
3 tablespoons Parmesan cheese :
grated
1/4 teaspoon salt
3 large basil leaves (fresh) chopped
1 1/2 cups piperade*
1 tablespoon olive oil
3 tablespoons ham :
finely diced
Pepper to taste 1/2 cup chunky tomato sauce :
(optional)
Beat together eggs, water, cheese, salt and basil. Stir in piperade. Heat oil in 10- to 12-inch nonstick skillet. Add ham; saute over medium-high heat for 2 minutes. Cook until set on bottom. Reduce heat to medium. With spatula, lift edges of fri ttata so uncooked egg runs underneath. Cook until set, 1 to 2 minutes. Continue lifting and cooking until egg is completely set and lightly browned on underside. Flip frittata and brown top side, about 2 minutes. Transfer to platter; dust with pepper. Cut into 4 wedges. Top with tomato sauce, if desired.
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Episode 3 Basque Egg Piperade with David Wilshin
On Wednesday we just had the best time with Author David Wilshin (a real cook) who came to show off his new book while making a really easy recipe and offering us some tips on cooking.
His book 52, A Year of Recipes to Share with Family and Friends is out now and available from all good stores and his own The Cambridge Cheese Company shop.
BASQUE EGG PIPERADE - Recipe 50 in his book.
INGREDIENTS
Peppers - at least 3 of different colours
1 large Onion
3 cloves of Garlic
1 tin of best quality Tomatoes
Half pint of water
1 tbsp of Spanish Pimenton (Paprika equivilent if you can't find none)
2 Bay leaves
Anchovies, preferably Cantabrian for best taste
Free range-Eggs (1 per serving)
Sourdough Bread
METHOD
Heat the pan and add some oil
Chop the peppers, onion, garlic and add to the pan.
Add the bay leaves, pimenton and tomatoes
Leave to simmer for 45 for best results (for this video, cook quick with extra water)
Fry eggs in a pan till slighty crispy
Transfer the egg to top of a serving of the piperade and drape the anchovies over the egg.
BOOK on Amazon: or order direct from austinmacauley.com
Austin Macauley Publishers Ltd
This Piperade Sauce Goes With Anything! | Chef Jean-Pierre
Hello There Friends! Piperade Sauce is a versatile and flavorful condiment that pairs perfectly with a wide range of dishes, from breakfast to dinner. I will walk you through the simple steps to create this delicious sauce that will elevate your meals to a whole new level. Try this recipe and let me know what you think in the comments below!
RECIPE LINK:
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VIDEOS LINKS:
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Green Oil (Vichyssoise):
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction Pan:
❤️ Garlic Olive Oil:
❤️ Silicone Lids:
❤️ Wusthof Paring Knife:
❤️ Wusthof Offset Deli Knife:
❤️ Wusthof Chef's Knife:
❤️ Stainless Steel Strainer:
❤️ Woll Non-Stick Fry Pan:
❤️ Instant Read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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