Ingredients with Measurements:
- 1 head of garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 4 tomatoes, chopped
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap in aluminum foil. Roast in the oven for 30 minutes.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and cook until translucent.
4. Add the bell peppers and cook until they start to soften.
5. Add the chopped tomatoes, smoked paprika, salt, and pepper. Cook for 10-15 minutes until the tomatoes break down and the mixture thickens.
6. Squeeze the roasted garlic cloves out of the head and add them to the skillet. Mix well.
7. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 2g
Sodium: 150mg
Fiber: 4g
Substitutions for ingredients:
- You can use any color bell pepper you like.
- You can use canned tomatoes instead of fresh.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add chopped herbs like basil or parsley for extra flavor.
Tips and tricks:
- Use a sharp knife to chop the vegetables evenly.
- Make sure to roast the garlic until it's soft and fragrant.
- Don't overcook the vegetables, they should still have a bit of crunch.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until hot.
Presentation ideas:
Serve in a shallow bowl or on a platter.
Garnishes:
Garnish with chopped herbs or a drizzle of olive oil.
Pairings:
This dish pairs well with crusty bread or grilled chicken.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the piperade is too watery, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to wash your hands and all the vegetables before cooking.
Food history:
Piperade is a traditional Basque dish made with peppers, onions, and tomatoes.
Flavor profiles:
This dish is savory, sweet, and smoky.
Serving suggestions:
Serve as a side dish or as a topping for grilled meats.
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Region: French