The “piperrada” is a Basque gastronomic accompaniment, generally served with meat and fish. The name comes from the Basque language “piperra”, which means pepper in that language. Curiously, the colours of the components of the recipe, i.e. onion, red and green pepper and tomato, are the same as those of the Basque flag, the ikurriña.
- 30 g olive oil
- 1 red pepper
- 1 green pepper
- 2 onions
- 2 cloves of garlic
- 50 g White wine
- 4 cod loins
- 1 tomato
- Peel the onion and cut it into quarters. Remove the stalk from the peppers and clean them. Put the shred disk in the Chefbot and shred everything, so that they are in julienne. We reserve.
- Put the stir paddle accessory in the glass, add 30 g of oil and the 2 cloves of garlic shredded. Program 1 minute at 100 degrees and speed 1.
- We add the pepper and onion that we have shredded. We program 20 minutes at 100 degrees and speed 1.
- Add the 50 grams of white wine, remove the lid from the glass and put the deep steam basket on. Put the loins into the deep steam basket and cover it. Set at 100 degrees and speed 1 for 15 minutes.
- Remove the deep steam basket and pour the previously grated tomato into the glass. Close again with the deep steam basket with the loins inside and set at 100 degrees speed 1 for 15 minutes. Rectify the salt and serve.