Pipirrana
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A hybrid dish that takes the best of gazpacho and salad, pipirrana is a fantastic vegetarian dish to cook during the summer. Eat it on toast on its own or serve alongside fish. This recipe is extracted from Andalusia by José Pizarro (Hardie Grant, £26). Photography by Emma Lee.
First published in 2019
Ingredients
Metric
Imperial
- 6 free-range eggs
- 500g of ripe tomatoes
- 2 green chillies, deseeded, or 3 if you like more heat
- 2 red peppers, deseeded
- 4 spring onions, trimmed
- 1 large cucumber, peeled and deseeded
- 1 handful of garlic flowers, or chive flowers (optional)
Dressing
- 2 tbsp of sherry vinegar
- 1/2 tsp caster sugar
- 50ml of extra virgin olive oil
- sea salt
- freshly ground black pepper
To serve
- crusty bread
SAVE RECIPE
Method
1
Boil the eggs for 6–7 minutes, then cool under cold water and set aside. These can be cooked up to 4 hours ahead
2
Peel the tomatoes by scoring a cross in the base of each. Place in a bowl and cover in just-boiled water. Leave for
30 seconds, remove and plunge into cold water. Remove and discard the skins
- 500g of ripe tomatoes
3
Chop all the salad ingredients separately and toss gently in a salad bowl
- 2 green chillies, deseeded, or 3 if you like more heat
- 2 red peppers, deseeded
- 4 spring onions, trimmed
- 1 large cucumber, peeled and deseeded
4
Whisk together the dressing ingredients until emulsified and season to taste. Stir through the salad. The salad is robust enough to sit in its dressing until you are ready to serve; the flavours will only enhance
- 2 tbsp of sherry vinegar
- 1/2 tsp caster sugar
- 50ml of extra virgin olive oil
- sea salt
- freshly ground black pepper
5
Peel and chop the eggs and add to the bowl at the last minute, then scatter with the flowers, if using. Serve with crusty bread
- crusty bread
- 1 handful of garlic flowers, or chive flowers (optional)
First published in 2019
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