Recipe:
Chef: Craig Strong
Restaurant: The Langham Huntington Hotel and Spa
PIPERADE SAUCE
INGREDIENTS
• 6 medium tomatoes
• 1 tablespoon plus 2 teaspoons olive oil
• 4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares
• 2 medium garlic cloves, finely minced
• 2 medium yellow onion, halved and thinly sliced
• 2 tablespoons chopped parsley
• 1 tablespoon chopped thyme leaves
• 1 medium bay leaf
• 2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
• 2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
• 2 teaspoons piment d’Espelette (or paprika or cayenne pepper)
PROCEDURES
Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.
Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.
Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.
Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve
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