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Penne Piperade


Yield: 4 servings

Piperade is a Basque specialty, a stunning saute of red, green, and yellow bell peppers scrambled with eggs and fortified with paprika. Replace the eggs with pasta to create a low fat version. Omit the ham if you are trying to reduce your meat intake.

  • 4 cups penne
  • 1 Tbs. extra-virgin olive oil
  • 1 green bell pepper, cored, seeded, and cut into penne-size pieces
  • 1 red bell pepper, cored, seeded, and cut into penne-size pieces
  • 1 yellow bell pepper, cored, seeded, and cut into penne-size pieces
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 to 3 thin slices prosciutto, Black Forest ham, or Canadian
    bacon, cut into thin slivers (1 to 2 ounces-optional)
  • 2 large ripe tomatoes, finely chopped (with juices)
  • 1 to 3 tsp. hot paprika
  • salt and freshly ground black pepper
  • 1/2 cup chopped flat leaf parsley
  • 1 oz feta, Manchego, or other sheep's milk cheese (optional)

Cook the penne in at least 4 quarts of rapidly boiling water until al dente, about 8 minutes. Drain the pasta in a colander, refresh under cold water, and drain well again.

Heat the olive oil in a large sauté pan, preferably nonstick. Add the peppers, onion, garlic, and prosciutto and cook over medium heat until lightly browned, about 5 minutes. Stir in the tomatoes, paprika, salt and pepper, and half the parsley. Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.

Stir in the penne and bring to a boil. Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned. Sprinkle penne with the remaining parsley. Grate the cheese on top, if using, and serve at once.

277 Calories Per Serving
9 g Protein
5 g Fat
1 g Saturated Fat
51 g Carbohydrate
16 mg Sodium
0 mg Cholesterol


Reproduced by permission from Viking.
High Flavor Low-Fat Pasta © 1996 by Steve Raichlen



WINE RECOMMENDED: red wine -- barolo or for a white wine -- frascati

SPICE RECOMMENDED: Beijing Blast

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