Pisto. The Spanish version of ratatouille turns up all over
the country in different guises, but is most typical in the towns of villages
across the plains of La Mancha south of Madrid.
Onions, garlic, courgettes, peppers and tomatoes are slow fried in olive
oil – this is not a dish that likes to be rushed. It is usually served as a
starter, sometimes with fried eggs or chorizo, but is great as a side dish
too.
Ingredients for Pisto
- 2 medium sized zucchini
- 2 green peppers
- 1 red pepper
- 1 kg of ripe tomatoes or 1 kg of crushed tomatoes
- 1 onion
- Olive oil
- Salt
- A pinch of sugar
How to Make Pisto
- Chop the onion
- Wash the peppers, open them with a knife and remove the top part and seeds and wash them again to clean their interior
- Pour some oil in a frying pan and heat at medium temperature. Add the peppers and onion, turn low heat and stir occasionally so they get browned but not burnt. Preferably use a wooden spoon
- Peel and dice the zucchini, though they may also be sliced very finely.
- Peel and dice the tomatoes as finely as possible. Add the tomatoes or crushed tomatoes to the pan with the peppers when they're half cooked with a pinch of sugar.
- In another pan, heat olive oil and add the zucchini, stirring now and then. It's preferable to heat the zucchini on a separate pan as they take less time to be ready
- The contents of both pans will be ready when the peppers and zucchini's texture is soft and the onion transparent
- When all the ingredients are ready, mix the two in one pan
- Leave on the fire at medium heat for a few minutes, so the flavors mix well and it's ready to serve.
That is Pisto Recipe.
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