Manchego pisto, cooked with love

Vegetables
1 star2 stars3 stars4 stars5 stars (43 votes)
Loading ...

By Ángela

Traditional dishes taste good because they are cooked with hope and patience. Many are stews whose ingredients must be simmered for several hours to become tasty and consistent dishes, such as the typical vegetable ratatouille from La Mancha.

Ingredients vary by area and season, since being an old dish, it was made with the vegetables of the time and that were kept by hand in the garden. It usually has onion, tomatoes, zucchini and peppers. Some people add eggplant or potatoes.

Ratatouille is a very versatile dish. Serves as a first, it is also an excellent garnish for meat and fish and an exquisite sauce to accompany eggs, pasta, rice and couscous.

Manchego pisto

Print recipe

Pisto manchego is a traditional recipe and although there are many ways to prepare it, the one we share in this recipe is delicious.

Manchego pisto
  • Ángela
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Total time:

Ingredients

  • 1.5 kilos of very ripe tomatoes
  • 3 green peppers
  • 2 beautiful onions
  • 1 eggplant
  • 3 zucchini
  • shawl
  • extra virgin olive oil

Preparation

  1. Dice the onion, the pepper and the aubergine and the zucchini with skin

  2. Reserve the aubergine in a strainer with a little salt to release the bitterness.

  3. In a saucepan or deep frying pan add a generous amount of oil, when it is hot, fry the onion with a little salt until it is transparent

  4. Then add the peppers and until they get a little tender

  5. It is time to add the eggplant and zucchini

  6. Sauté for a few minutes over medium heat and lower the heat, cover and cook until the vegetables are tender.

  7. Meanwhile we wash the tomatoes and crush them in the blender, straining through the Chinese later

  8. When the vegetables have softened, add the tomato, season with salt and continue cooking over low heat with the pan covered.

  9. When we see that the oil has risen and the tomato has turned an intense red color and the vegetables have taken on a creamy consistency, remove from heat and let cool covered.

Image: Comidacaseraonline


Discover other recipes of: Recipes Vegetables

The content of the article adheres to our principles of editorial ethics. To report an error click here.

Be the first to comment

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.