Pipérade
Ingredients:
Spanish Onions 3 ea.
Fennel Bulbs 3 ea.
Red Bell Pepper 3 ea.
Oven/Sun Dried Tomatoes 3 ea.
Bay Leaf 1 ea.
Salt & Pepper to taste
Method:
Julienne the onions, fennel, red pepper, and tomatoes (the tomatoes can be made at home by coring, halving, and tossing with garlic, shallots, olive oil, and drying them in the oven at 200 degrees for 4 hours or so). Sweat the onions and fennel with the bay leaf for 5 minutes. Add the red peppers, salt and pepper, and cook until tender, but do not get any color on the vegetables. This sauce is excellent on fish & chicken and can be used as a sort-of relish on most anything else!
{ 0 comments… add one now }
You must log in to post a comment.