Saturday, 20 October 2012

Pipirrana (Spanish)


Original recipe makes 6 servings

  1. 6 eggs
  2. 6 potatoes, peeled and cubed
  3. 1 green bell pepper, seeded and diced
  4. 1 red bell pepper, seeded and diced
  5. 1/2 onion, chopped
  6. 1 large fresh tomato, chopped
  7. 1 (6 ounce) can tuna, drained
  8. 1/2 cup green olives with pimento or anchovy, halved
  9. 1/4 cup extra virgin olive oil
  10. 2 tablespoons distilled white vinegar
  11. 1 teaspoon salt, or to taste


1. Place egg in a soup pot, and protect with freezing water. Carry water to a steam, and immediately eliminate from heat. Cover, and let egg stand in hot water for 10 to 12 moments. Remove from hot water, cool, and peel. Cut egg into sectors, and set aside.

2. Meanwhile, bring a huge pot of salted water to a steam. Add apples, and cook until soft but still firm, about 15 moments. Strain, and transfer to a huge dish.

3. Toss apples with egg, peppers, red onion, tomato, seafood, green olives, olive oil, and vinegar. Season to taste with salt. Chill, and serve cold.


Blog Archive