Piperade
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222 rates
Preparation : 15 min
Cooking : 30 min
Total time : 45 min Rest : 0 min
4 people
2 garlic clove
6 sprigs flat-leaf parsley
1 pinch salt
1 pinch pepper
50 ml olive oil
1 green pepper
1 red pepper
1 yellow pepper
600 g tomato coulis
6 very fresh eggs
100 g smoked lardons
15 croutons
Associated products
RECIPE STEPS
1
Fit the food processing bowl with the mini bowl and the 4mm slicing disc.
2
Wash, quarter and deseed the peppers.
Slice the peppers by running the program.
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
Robot
3
Set aside and fit the metal bowl.
Add the garlic and olive oil into the bowl and run the program.
- 50 ml olive oil
- 2 garlic clove
Expert
03:00 / 2A / 120°C
4
Add the bacon and run the program.
- 100 g smoked lardons
Expert
02:00 / 1A / 120°C
5
Add the ingredients and run the program.
- 1 pinch salt
- 1 pinch pepper
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 600 g tomato coulis
Expert
25:00 / 1A / 110°C
6
Meanwhile, bring a large saucepan of water to the boil.
7
Lower the eggs gently into the water, and bring it back to the boil; simmer for 6 minutes.
- 6 very fresh eggs
8
Transfer the eggs to bowl of ice water to stop cooking.
Delicately remove the shells from the eggs.
- 6 very fresh eggs
9
Wash and finely slice the parsley.
Serve the piperade and place a soft-boiled egg in the centre of each serving. Garnish with the parsley and croutons.
- 6 sprigs flat-leaf parsley
- 6 very fresh eggs
- 15 croutons
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
