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* Exported from MasterCook *
Ballymaloe Piperonata
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 onion -- sliced
2 red peppers
2 green peppers
6 large tomatoes -- (dark red and very ripe)
2 tablespoons olive oil
Salt -- freshly ground pepper and sugar
1 garlic clove -- crushed
2 fresh basil leaves -- or to taste
Heat the olive oil in a casserole, add the garlic and cook for a few seconds, then add the sliced onion, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then into strips across rather that lengthways. Add to the onion and toss in the oil; replace the lid and continue to cook.
Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx.
Serves 8-10
Piperonata - the Italian Pepper and Tomato stew can also be used in a myriad of ways. It too is delicious with [cFavorite], and when paired with poached eggs it becomes the classic piperade.
The sweetness of the peppers is particularly delicious with [cFavorite]. Piperonata, unlike the tomato fondue and mushroom a la crème can be eaten cold and is delicious with goat cheese or mozzarella. Drizzle with a little tapenade or pesto.
Cuisine:
"Italian"
Source:
"Ballymaloe Cooking School, Ireland"
S(Formatted by Chupa Babi):
"Aug 2011"
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Per Serving (excluding unknown items): 63 Calories; 3g Fat (44.0% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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Gwyn Grega
Group Owner/Moderator
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