Piperade
Complex, warming and highly prized, slightly smoky Piment D'Espelette is produced in the Basque region of Southern France. It adds depth to this traditional stewed pepper and tomato mixture, which...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.woodlandfoods.com.
Ingredients
- 5 Teaspoons Olive Oil, divided
- 4 Ounces Thinly Sliced Prosciutto
- 2 Cloves Garlic, minced
- 2 Medium Yellow Onions, minced
- 2 Tablespoons Minced Fresh Flat-Leaf Parsley
- 1 Tablespoon Minced Fresh Thyme Leaves
- 1 Hand-Selected Bay Leaves
- 2 Medium Red Bell Peppers, thinly sliced
- 2 Medium Green Bell Peppers, thinly sliced
- Kosher Sea Salt Flakes, to taste
- Ground Black Peppercorns Dustless, to taste
- 1 (14.5-Ounce) Can Diced Tomatoes
- 1/4 Teaspoon Granulated Sugar
- 2 Teaspoons Piment D'espelette
- 1 Loaf French Bread, sliced on the bias and toasted
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