Piperade

By bunny_2

Piperade is simply a combination of roasted sweet peppers and very deeply cooked onions-here, soffritto. We use piperade with the cod, which is a good illustration of this versatile garnish that's also excellent with eggs, sausage, or steamed clams, or spread on a baguette. Espelette pepper is a spicy dried red pepper from Spain. It's gentler, sweeter and more complex than cayenne.

Ingredients

• 1 1/4 pounds (about 4 large) red bell peppers
• 1 1/4 pounds (about 4 large) yellow bell peppers
• 1/4 cup extra virgin olive oil
• Kosher salt
• 1/2 cup piquillo peppers
• 3 tablespoons drained Soffritto
• 1/4 teaspoon Espelette pepper or red pepper flakes, or to taste
• Freshly ground black pepper
• Red wine vinegar

Preparation

Step 1

Put a rack in the middle of the oven and preheat the oven to 450 F. Line two baking sheets with aluminum foil.
Halve the bell peppers through the cores and remove and discard the cores, seeds, and ribs. Toss the red bell peppers with 2 tablespoons of the oil and 1/2 teaspoon salt. Toss the yellow bell peppers with the remaining 2 tablespoons oil and another 1/2 teaspoon of salt. Place the red peppers cut side down in a single layer on one baking sheet and place the yellow bell peppers on the second sheet (they will cook in different amounts of time).
Roast the peppers until they are cooked about three-quarters through and have blistered and browned, 15 to 20 minutes for the yellow and 25 to 30 minutes for the red. Remove from the oven and place in a large bowl. Cover the bowl tightly with plastic wrap to steam the peppers and loosen the skins.
Meanwhile, slit open the piquillo peppers and remove and discard the seeds. Cut the peppers into strips about 1/4 inch wide and 2 inches long; set aside.
When the bell peppers are cool enough to handle, peel them, working over a bowl to catch any juices. Discard the skin and cut the flesh into strips about 1/4 inch wide and 2 inches long. (You should have about 1 cup of each pepper.)
Place the soffritto in a small saucepan and add the Espelette and piquillo peppers along with the roasted peppers and their juices. Bring to a simmer and season to taste with salt, pepper, and a dash of vinegar. Simmer for 2 to 3 minutes to combine the flavors. Taste and add more seasonings if needed.
For the best flavor, refrigerate the piperade in a sealed container for at least a day, or up to a week, before using.