Cookbook

Piperade (Harry's)

by

Ingredients

  • 2-3 Tbsp huile d'olive
  • 1 grand onion, en lamelles tres minces
  • 1 gousse ail, ecrassee
  • 3-4 poivron, rouges, verts ou jaunes
  • herbes de Provence
  • 2 lb tomate, pellees, epepinees, hachees
  • sel
  • poivre
  • 4 oeuf, battus
  • 3 oz prosciutto

Instructions

Canned tomatoes can be subsitutes for fresh - drain well.

Place the oil and onion slices in a skillet. Stir so the onion is coated with oil and saute, stirring frequently, until slices are soft but not brown, about 10 minutes. Turn the heat down to medium, stir in the garlic, peppers and herbes de Provence and continue to saute for several minutes. Do not let the garlic brown. Add the tonatoes and cook until the vegetables become tender but retain their shape. Season with salt and pepper to taste. Stir in the beaten eggs and continue to stir until the mixture thickens to your taste. Transfer to a serving dish, top with the prociutto and serve piping hot.

Journal.

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Notes