Pierino Picks A Peck Of Piperade Pintxos… Recipe

Name: Pierino Picks A Peck Of Piperade Pintxos…
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 anaheim chilis*; 1 red bell pepper; 1 sweet onion (vidalia, walla walla etc.); 5 cloves garlic; 3 fat tomatoes (in season please); 1/4 teaspoon pimenton aka Spanish paprika (pimenton de la vera or piment d'esplette are preferred); Salt and pepper; Spanish olive oil or California oil in the Spanish style; 2 eggs; 1 tablespoon white vinegar

Servings: persons

1
The ideal cooking and presentation vehicles for this would be earthenware cazuelas but you can use a deep, flat pan that you can cover
2
Over a gas burner or on an outside grill roast the peppers until blackened. Place them in a paper bag and fold up the top to seal. Allow them to yield some steam for about fifteen or twenty minutes and then rub off the blackenend skin
3
Stem, seed and thinly julienne the peppers
4
Chop the tomato and crush the garlic
5
In your pan or cazuela slowly heat up the oil short of the smoke point
6
Add the garlic to the pan and allow it to color, follow that with the onions and then the peppers and tomato
7
Season with pimenton, salt and pepper, reduce heat simmer slowly, covered for about 30 minutes
8
About half way into the finishing stage for the piperade bring a pot of water to a boil, and add the vinegar
9
Uncover the piperade and torque up the heat to sizzling
10
Break and poach the eggs. I like a three minute egg that's still runny. Portion your piperade and top with an egg and allow your guest to let that gooey goodness run all over it
11
*Note to cook: when available, usually in August, by all means substitute Hatch chilis for the Anaheims if you can find them. The Hatch peppers can vary widely in heat level and there really is no way to know from color or anything.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 anaheim chilis*, 1 red bell pepper, 1 sweet onion (vidalia, walla walla etc.), 5 cloves garlic, and more.

Yes, Pierino Picks A Peck Of Piperade Pintxos… falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pierino Picks A Peck Of Piperade Pintxos…

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions