recipe by Eva Susarte and Chema Fernandez

PIPIRRANA.


INGREDIENTS. (4 persons)

• 2 ripe tomatoes salad.
• 2 green and red Peppers.
• 2 cucumbers.
• 2 cloves garlic.
• Salt and black pepper.
• 1 / 2 onion.
• 2 tablespoons wine Vinegar.
• 1 tablespoon olive oil.
• Olives (the ones you want, but Andalusian).
• 3 slices of bread (optional).



PREPARATING PIPIRRANA.

• Step 1: Wash and open the peppers, remove seeds and skin, cut into squares and set aside. Peel and chop the garlic, peel the cucumber and cut into squares, like tomatoes, onion and minced garlic.
• Step 2: Mix everything, dress with vinegar, oil, pepper and salt or you can make a vinaigrette: ½ measure with vinegar 5 measures of olive oil, season to taste and mix with wire whisk until emulsified. Pour the dressing over vegetables, mix and put in the refrigerator for at least half an hour before serving.
• Step 3: Serve with slices of bread, delicious for dipping the bread and chop olives and add to rather tiny salad on top.



DONE BY:
JOSE MARÍA FERNÁNDEZ MARÍN
EVA SUSARTE ESPÍN.