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Pre-heat your oven to 350 degrees. First, let's make the Piperade, the base of the Bayaldi. In a large, heavy bottomed pan, heat 2 tbsps. of olive oil over medium heat.
Add the onions & the thyme leaves. Sauté for about 5 minutes. Pour 3 tbsps. of water into the pan to deglaze the onions & then sauté for another 5 minutes until the onions become translucent.
Add in the red pepper as well as the garlic, tomato, tomato paste and the pinch of salt. Sauté for another 10 minutes.
Spoon the Piperade in the the base of a round, oven safe dish. We used our round, 10 inch Mauviel pan but you can absolutely use a 10 inch pie plate or a cast iron pan for this recipe.
SAUTÉED HARICOTS VERTS
AUTHENTIC RATATOUILLE RECIPE
LEMON THYME FRENCH ROAST CHICKEN