Piperade

For this recipe, the following elaborations are needed:

• Julienne the onion and poach it.
• Fry the green peppers,cool it in water,peel and cut in thin strips. 
• Roast the bell peppers in the oven at 180 ºC, let them cool covered, peel and cut in thin stripes.
• Add the poached onion and the green and red peppers.
• Cook until it is done but do not let them come apart. 
• Bind the piperade with tomato sauce. Rectify the acidity and the salt.
• Place 300 g in each food tray. 
• Chill (core temperature under 8 ºC in less than two hours).

PASTEURISATION

• Thermoseal the food trays and place the valve with Valvopack. 
• Place it in the steam oven at 100% humidity and pasteurise it at 96 ºC for 60 minutes.
• Chill (core temperature under 8 ºC in less than two hours). 
• Store it in the refrigerator between 0ºC and 4 ºC.

REGENERATION

• Regenerate it in the steam oven at 100 ºC humidity using the same food tray. 
• Or in the microwave for 3 minutes at maximum power. 
• Another way of regenerating consists of unpackaging the product and heating on a saucepan.

Portion 300 g approximately

QUANTITIES: pepper (56%)