Dana Treat – Treat Yourself

Repeating Recipes

Posted May 26, 2008

Nicoise Tartines with Peperonata
(Adapted from The New Classics by Martha Stewart)
Makes 6

2 tbsp. olive oil
1 large onion, thinly sliced
3 large garlic cloves
4-5 large peppers (either all red, or an assortment of colors), thinly sliced
Pinch of paprika
Coarse salt and freshly ground pepper
6 slices (1/2 inch thick) sourdough bread, cut from an oval loaf
4 large eggs
1 can tuna packed in oil, drained (veggies, omit this – it is still delicious)
4 tsp capers, drained
Fleur de sel

For the bread: Drizzle both sides of each slice with a little olive oil and sprinkle with a little salt. If you can, grill it over medium heat until grill marks appear. Alternatively, you can bake it in a 400 degree oven for about 12 minutes, flipping it half way through.

For the peperonata: Heat 2 tablespoons olive oil in a large skillet. Add the onion and garlic and saute, stirring frequently, over medium heat until lightly browned, about 8 minutes. Add the bell peppers and paprika; continue cooking until the peppers are soft and juicy, about 30 minutes. (You may need to add a little water if things are sticking too much). Add th
e capers and cook for a few more minutes. Season with salt and black pepper.

For the eggs: Place eggs in a saucepan and then cover with cold water. Add about a tablespoon of white vinegar. Bring to a full boil, then cover and turn off the heat. After 10 minutes, drain and run cold water over the eggs. When cook enough to handle, peel and slice thinly.

To assemble: Spread the pepper mixture over slices of bread; top with tuna (is using), dividing evenly. Place slices of egg on top of the tuna and season with fleur de sel if desired and black pepper.


Article printed from Dana Treat – Treat Yourself: http://danatreat.com

URL to article: http://danatreat.com/2008/05/repeating-recipes/

Copyright © 2009-2014 Dana Treat. All rights reserved.