Spanish Pisto Manchego Recipe
Pisto Manchego is a traditional Spanish dish made with garden vegetables, with tomato and pepper as its base. Due to its resemblance to the French ratatouille, it is sometimes referred to as Manchego ratatouille.Pisto is prepared with little oil, making it a healthy, low-calorie vegetable dish suitable for the whole family. While it can be served alongside meat or fish, it is most commonly enjoyed with a fried egg and a slice of good bread.
Ingredients
- Garlic Cloves- 2
- Onion - 250g
- Green Pepper - 200g
- Red pepper - 200g
- Tomatoes - 4
- Zucchini - 300g
- Salt
- Ground black pepper
- Extra virgin olive oil
Instructions
- Heat water in a large saucepan and bring it to a boil. Remove the stems of the tomatoes and make a cross-cut at the base. Put them in boiling water for about 15-20 seconds, take them out and put them in a bowl of ice water. Peel and grind them.
- Peel the garlic cloves and onion and finely chop them. Wash the rest of the vegetables well and cut them into small pieces of equal size. Reserve them separately from each other and add them to the casserole in different phases.
- Heat a generous amount of extra virgin olive oil in a saucepan and sauté the minced garlic and onion for 15 minutes over low heat. Add the chopped pepper and sauté for 15 more minutes. Finally, add the zucchini and the crushed tomato, season to taste, cover and leave to fry for a minimum of an hour and a half.
- Remove the lid from the casserole, raise the heat a little and cook for 15 more minutes or until the tomato water has evaporated. The preparation has to be juicy, but without traces of the water released by the vegetables and with all the ingredients well amalgamated. Once this is achieved, the dish is ready to be served immediately.
Nutrition
Calories: 190kcalCarbohydrates: 24gProtein: 9gFat: 7gSaturated Fat: 3gCholesterol: 10mgSodium: 610mgFiber: 8g
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