2 each onions
2 each cloves garlic
1 salt and pepper
2 large peppers
1 each green bell pepper
1 each red bell pepper
1 small hot red pepper
3 tbsp olive oil
1/4 tsp sugar
1/4 lb ham
1 tbsp chopped parsley for garnish
6 each eggs
Directions
PREPARATION: Chop the onions. Using the flat side of a large knife,
crush garlic with a pinch of salt. Core, seed, and chop tomatoes.
Remove stems, seeds, and ribs from red and green bell peppers and
chop. Stem, seed, and mince hot pepper. the onions and garlic paste;
saute until onions are wilted, about 5 minutes. Add tomatoes, bell
and hot peppers, the sugar, and black pepper to taste. Stir. Cook,
covered, over medium heat until vegetables are very soft and mixture
has thickened, about 25 minutes. Uncover, increase heat, and reduce
mixture for 1 to 2 minutes more. NOTE: Recipe can be made to this
point several days ahead. NOTE: Recipe can be made to this point
several hours ahead. COOKING AND SERVING: In a frying pan, cook ham
over low heat in remaining 1 1/2 tablespoons olive oil until browned,
about 5 minutes. Remove ham with a slotted spoon and keep warm.
Reserve oil in pan. frying pan and pour in egg-vegetable mixture.
Simmer mixture, stirring, over low heat until eggs just begin to set.
Let eggs continue to cook undisturbed until set. This Basque-American
specialty is earthy, simple, and highly flavored.
Servings: 4 servings
La Piperade Recipe brought to you by Recipe Ideas
Categories: Fruit; Pork; Vegetable
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these early records were just primitive hieroglyphic or cunieform recipes for preparing meals.
As we move into Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman chefs made use of a good variety of aromatic flavors, including some that we all recognise for example basil, mint and dill. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices like parsley and basil. These new culinary innovations prompted a torrent in books on cooking, some of which are now in academic collections. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this La Piperade recipe.
