Piperade with ham

Yield: 6 servings

Measure Ingredient
3 \N Large red bell peppers
3 tablespoons Olive oil
2 \N Large onions, sliced
6 \N Large garlic cloves, chopped
3 mediums Tomatoes, peeled, seeded, sliced
¼ teaspoon Cayenne pepper
10 \N Large eggs
7 tablespoons Butter
⅓ cup Thinly sliced fresh basil
4 ounces Thinly sliced jambon de Bayonne or prosciutto, cut crosswise into strips
\N \N Country-style bread slices, toasted

Char peppers over gas flame or under broiler until blackened on all sides. Wrap in bag; let stand 10 minutes. Peel and seed peppers; cut into ⅓-inch-wide strips.

Heat oil in havy large skillet over medium heat. Add onions and garlic; saute until tender, about 8 minutes. Add peppers, tomatoes and cayenne pepper. Cover and cook until peppers are very tender and tomatoes are reduced to sauce consistency, stirring occasionally, about 20 minutes. Uncover and cook until mixture is thick, about 14 minuters. Season with salt and pepper. (Can be made 2 hours ahead.

Cover mixture and let stand at room temperature. Rewarm before continuing.)

Beat eggs in bowl until blended. Melt butter in heavy large nonstick skillet over low heat. Add eggs and basil; stir constantly with rubber spatula until soft curds form and eggs are barely set, about 12 minutes. Add pepper mixture and jambon de Baoyonne and stir just to blend. Season to taste with salt and pepper.

Mound piperade in center of platter. Surrond with toast and serve.

From the Basque region in France. Bon Appetit/May 94 Typed by Didi Pahl

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