Pisto Manchego Food

PISTO MANCHEGO

Steps:

• Pre-heat your oven at 200˚C/400˚F/Gas Mark 6.
• In a large oven-proof frying pan, heat the oil and add the chopped garlic, onions and peppers and cook on a gentle heat for 5 minutes. Add the chopped courgettes and cook for a further 5 minutes.
• Add the chopped tomatoes, oregano and a splash of water, season with salt and a pinch of sugar and cook on a gentle heat for 10 minutes, making sure you stir the mix regularly.
• Remove the pan from the heat and with the help of a spoon make 4 holes is the sauce. Crack one egg into each hole and place the pan in the oven.
• Bake for 8 to 12 minutes, depending on how you like your egg cooked. Serve with some grated manchego cheese and some toasted sourdough bread.

PISTO MANCHEGO

Steps:

• Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
• Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
• Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

PISTO MANCHEGO

Steps:

• In a large heavy skillet, heat 1/2 cup of the olive oil over medium high heat until it is very hot. Add the onions and cook for 2 to 3 minutes, stirring constantly, until golden. Add the peppers and cook for about 4 minutes more, or until tender and golden. Add the zucchini and salt and stir together for 1 minute more. Cover the pan and reduce the heat to its lowest possible point (use a heat proof pad if necessary). Cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender.
• Meanwhile, heat the remaining tablespoon olive oil in a large, heavy saucepan, add the tomatoes and bring to a simmer over moderate heat, stirring and mashing them against the sides of the pan. Cook rapidly, uncovered, until most of the liquid has evaporated and the tomatoes have broken down into a thick, not quite smooth puree.
• Stir the tomatoes into the vegetable mixture, then pour in the beaten egg, stirring constantly. Simmer gently for about 10 seconds but do not let the mixture come to a full boil. Taste for seasoning and serve immediately, garnished with the hardboiled egg.

PISTO MANCHEGO

Steps:

• Slice the eggplant in half and cut each half into ½-inch thick slices. Take each slice, cut in half and then dice into ½-inch cubes. Transfer them to a baking sheet lined with paper towels and spread them out in a single layer before generously sprinkling on some ground sea salt; let it sit for 30 minutes.
• Half an hour later, using paper towels, press down on the diced eggplant to remove any excess liquid; set aside.
• In a large saucepan over medium heat, add oil and when it gets hot, add onions, red peppers and green peppers, sauté the ingredients for 4 minutes.
• Add the zucchini, give it a good stir to blend, cover and cook for 5 minutes, stirring halfway through.
• Add eggplant and combine with the other ingredients before seasoning with freshly ground black pepper. Stir once again, cover and cook for 5 to 7 minutes or until tender - to see if they're done, just press down on them with the tip of your spoon or spatula.
• Add pressed garlic and red pepper flakes; sauté for 1 minute. Add the crushed tomatoes including the juice and blend them in with the mixture; season with Vinagre de Jerez, granulated sugar, rosemary, dried thyme leaves, and smoked paprika. Stir well, cover and cook for 5 minutes.
• When time is up, uncover, stir again, reduce the heat to medium low and let the pisto simmer gently, about 15 minutes or until most liquid has evaporated. Taste and adjust if necessary.
• When the cooking time is done, there are two options; make a few wells and crack an egg into each and enjoy it with some crusty bread or serve it as is along with some cured ham or as a side dish. Sprinkle on chopped parsley before serving.