Chef Gerald Hirigoyen of Piperade and Bocadillos loves serving this simple, traditional Spanish dish.
2.
PIPERADE 1015 Battery St . ( at Green Street ), ( 415 ) 391-2555.
3.
Then came a grilled tuna steak with mild chili peppers over a piperade of long-cooked vegetables.
4.
A spicy stew of peppers and tomatoes thickened with eggs, this Tunisian dish resembles the Basque piperade.
5.
Contemporary ideas : Heidi Krahling at Insalata puts it in piperade ( the Basque mixture of tomatoes, peppers and onions ).
6.
Using a slotted spoon, remove the eggs from the water, shaking off any excess water, and arrange them on the piperade.
7.
It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.
8.
She found some roasted peppers, fresh tomato sauce, a few eggs, and big slabs of butter, and turned them into the classic piperade.
9.
Near the end of the Piperade recipe, cooks are supposed to " stir until the eggs are set and all the ingredients have blended ."
10.
Green, it creates an Eastern European feel; deep red, it evokes the Mediterranean, such as in a Basque-influenced dish of Gypsy pepper piperade served recently at Bizou restaurant in San Francisco.
मोबाइल