5 August 2014

Pisto

This is a traditional summer recipe my mum used to prepare. Now that she came over to spend a few days with me seems like the perfect moment for her to show me how to prepare it. It's based on the traditional Spanish Pisto Manchego, similar to ratatouille, a mixed of slow cooked vegetables that just melts in the mouth.



serves 4
Ingredients:
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 onion
  • 4 courgettes
  • 5 tomatoes
  • 2 potatoes
  • 1 garlic clove
  • 2 Tbsp olive oil
  • Vegetable or sunflower oil (to deep fry)
  • Salt and pepper
  • Bread to serve
  • Pancetta or jamon serrano cubes or boiled egg/omelette (optional)

Directions:
Heat the olive oil in a large pan. Dice the onion and garlic and cook it in the pan at a low heat until soft and golden.


Meanwhile dice the peppers and peel the courgettes. For the courgettes my mum tends to leave a bit of skin on for contrast and texture.



Put the tomatoes in boiling water for a few minutes with a cut to peel them easily. Once peel, chopped them.


When the onion is golden, if using pancetta or ham, this is the moment to add them. Stir them in to release some of the flavour into the onions and oil for 2-3 minutes. Add the peppers and cook slowly for another 15 minutes stirring occasionally. Dice the courgettes. You could remove the seeds at this point if you prefer, but I rather leave them.


Add the tomatoes to the pan and cook for 10 minutes. When the tomatoes are soft and they have release all the water increase the heat and reduce the liquid. It will take approximately 10 to 15 minutes. Add the courgette and stir to mix thoroughly. 




Once mixed, cover and cook at a low heat for around 30 minutes until the courgette is soft, stirring occasionally.


While the pisto is cooking it's a good time to prepare the chips. Heat the vegetable or sunflower oil in a pan for deep frying. Peel and dice the potatoes. Fry them in a medium heat until cooked and golden.


Once the pisto is cooked, reduce the water increasing the heat for 10-15 minutes, stirring constantly.


Serve with chips and bread when is still pipping hot. The Spanish tradition is to dip the bread in the sauce and leave the plate shiny at the end!



Nutrition Facts
Serving Size 4 Serving
Per Serving% Daily Value*
Calories 251
Calories from Fat 102
Total Fat 11.3g17%
Saturated Fat 1.5g7%
Sodium 223mg9%
Potassium 1459mg42%
Carbohydrates 31.4g10%
Dietary Fiber 6.8g27%
Sugars 8.7g
Protein 7.9g
Vitamin A 64% · Vitamin C 287%
Calcium 7% · Iron 13%

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