| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Med02 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Extra-virgin olive oil |
| 20 |
|
Mixed piquillo and anaheim chilies; cut 2" batons, |
|
|
Seeds removed |
| 1 |
md |
Red onion; thinly sliced |
| 4 |
|
Plum tomatoes; chopped 1/2" dice |
|
|
With seeds and juice |
| 1 |
|
12 ounces Sl bacon; cut 1" batons |
| 6 |
|
Eggs |
| 4 |
sl |
Jamon Serrano or Jambon de Bayonne |
| 4 |
sl |
Idiazabal cheese |
| 4 |
sl |
Baguette -; (ea 1" thick) |
INSTRUCTIONS
Preheat oven to 425 degrees. In a 10-inch saute pan, heat oil until,
smoking. Add peppers, onion, garlic and bacon and cook until very soft,
about 12 to 14 minutes. Add tomatoes and cook 2 minutes. Beat the eggs and
pour into pan, stirring only once to distribute peppers. Cook slowly 2 to 3
minutes and place in oven 2 minutes. Meanwhile, place 1 piece of Jamon on
each plate. Place Idiazabal cheese on baguette slices and place on pan in
oven. When eggs are set and cheese has melted, remove both pans from oven.
Spoon eggs over Jamon and serve toast on side. This recipe yields 4
servings.
Comments: The original recipe title as listed is "Piperada Vasca With
Idiazabal - Scrambled Egg Custard With Sheep's Cheese".
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1A26 broadcast 02-02-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-05-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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