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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Tuesday, April 29, 2014

Piperade by Steven Dolby
















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(Serves 2 people)
INGREDIENTS
2 Large Tomatoes (diced)
80g Prosciutto
1/2 Medium onion (sliced)
1 Large red bell pepper (sliced)
1 Large green bell pepper (sliced)
1 Large garlic clove (diced)
7-8 Sprigs of thyme
1 Bay leaf
2 Tsp hot paprika
2 Eggs

Directions
GETTING READY

1. Make slits at the bottom of the tomatoes, add to boiling water and boil for 10-20 seconds. Add to an ice bath and peel the skin. Dice and set aside.

2. Preheat oven to 450 degree F or 230 degree C.

MAKING

3. In a pan, heat oil, add prosciutto and cook until crispy. Transfer to a bowl and set aside.

4. Into the same pan, heat olive oil and cook onion until golden brown. Add garlic, thyme, bay leaf, green pepper, red pepper, and a pinch of salt. Cook until peppers are slightly soft.

5. Add tomato, prosciutto, hot paprika and a pinch of salt. Stir and cook for 5 minutes.

6. After 5 minutes, with a spoon make two wells and add the eggs. Pop the pan in oven and bake for 7-10 minutes.

SERVING

7. Serve with grilled crispy bread and enjoy!


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© STEVEN DOLBY











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