PISTOU SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute. Add 7 cups water, cover and bring to a boil. Uncover, reduce the heat and simmer 5 minutes. Season with salt and pepper.
- Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until the pasta is al dente, about 10 minutes.
- When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with the remaining pesto. Sprinkle with parmesan and serve with bread, if desired.
Nutrition Facts : Calories 479, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 15 milligrams, Sodium 1,922 milligrams, Carbohydrate 39 grams, Fiber 9 grams, Protein 17 grams
PISTOU
Categories Condiment/Spread Sauce Garlic Herb Vegetarian Basil Fall Spring Summer Winter Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Season with pepper. Transfer to bowl. (Can be made 2 days ahead. Place plastic wrap directly onto surface of Pistou; refrigerate.)
PISTOU SOUP
Make the pesto a day ahead and keep covered in the fridge, ready to top this healthy French vegetable soup from Le Manoir aux Quat'Saisons
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.
- Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.
Nutrition Facts : Calories 201 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
PISTO MANCHEGO
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
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 (SPANISH VEGETABLE STIR-FRY)
This is a classic dish from Spain. In many regions, 2-3 lightly beaten eggs are stirred into the pan when the vegetables are almost cooked.
Provided by FDADELKARIM
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil & garlic in a large frying pan over medium heat.
- Saute the potatoes for 8-10 minutes or until lightly browned.
- Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
- Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
- Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.
Nutrition Facts : Calories 341.3, Fat 19, SaturatedFat 2.7, Sodium 26.6, Carbohydrate 41.4, Fiber 10.7, Sugar 12.8, Protein 6.5
PISTO MANCHEGO
My simple version of a traditional Spanish vegetarian classic. This dish originates from Castilla la Mancha--hence the name--pisto manchego. Packed with flavor, this will light up any dinner table.
Provided by Anonymous
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.6 g, Fat 7.4 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 23.2 mg, Sugar 10.6 g
PISTO CON HUEVOS
This traditional Spanish take on ratatouille uses delicious seasonal ingredients. Serve with country-style bread and fruity red wine
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.
- Next, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so often, until the peppers are just tender.
- Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
- Carefully crack the eggs over the pisto - try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft, then scatter with parsley before serving
Nutrition Facts : Calories 280 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium
PISTO
Families in central and northwestern Spain enjoy this peppery potpourri of vegetables. In some areas, scrambled eggs are added, or eggs are poached on top of the mixture. From Classic International Recipes. Posted for ZWT.
Provided by breezermom
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet cook onion and garlic in hot oil till tender but not brown. Be careful not to burn them.
- Stir in tomatoes, zucchini slices, eggplant cubes, green pepper strips, red pepper strips, ham, sherry, basil, salt, and pepper.
- Cover and cook 5 minutes or till eggplant and zucchini are tender.
- If desired, stir egg into mixture or poach eggs on top.
Nutrition Facts : Calories 112.4, Fat 5.6, SaturatedFat 0.9, Cholesterol 6.1, Sodium 282.4, Carbohydrate 10.8, Fiber 4.7, Sugar 5.4, Protein 4.7
PISTO MANCHEGO
Provided by Marjorie Altman
Categories Onion Pork Tomato Appetizer Side Sausage Zucchini Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a large saucepan cook the onions and the bell pepper in the oil over moderately low heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 5 minutes. Add the tomatoes, the zucchini, the parsley, the chorizos, the salt, the black pepper, and the sugar and simmer the mixture, stirring occasionally, for 40 minutes. Transfer the chorizos with tongs to a cutting board and slice them thin. Stir the vinegar into the tomato mixture, transfer the pisto to a serving bowl, and arrange the chorizos and the hard-boiled eggs on top.
PISTO
Provided by Julia Reed
Categories easy, quick, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 7 minutes. Stir in the zucchini, tomatoes, sugar, salt and pepper. After about 5 minutes, add 1/4 cup water and simmer, stirring often, mashing down on the vegetables as they soften. (A potato masher is useful.) Add more water if it cooks out before the vegetables are soft.
- When the vegetables are done and the mixture resembles a chunky purée, taste and adjust the seasoning if necessary. Add the eggs, stirring quickly to incorporate, and remove from heat.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 8 grams, TransFat 0 grams
More about "pisto food"
PISTO (SPANISH VEGETABLE STEW) - IRENA MACRI | FOOD FIT FOR …
From irenamacri.com
4.9/5 (11)Total Time 1 hr 20 minsCategory SideCalories 127 per serving
- Dice the eggplant into cubes and sprinkle generously with salt. Leave for 15-20 minutes. This removes some of the bitterness from the eggplant and draws out the moisture so that the vegetable doesn’t need as much oil to fry in.
- Add 4 tablespoons of olive oil to a large, deep frying pan or a casserole dish and heat over medium heat. Add the onions, chilli and diced peppers. Cook over medium heat for 12-14 minutes, until well softened. Then, add the garlic and tomatoes and cook for 10 minutes covered with a lid, stirring a couple of times. In the meantime, dice the zucchini and set aside.
- Rinse the eggplant under water and pat dry slightly with the kitchen towel. In a separate frying pan, add 2-3 tablespoons of olive oil and heat over medium-high heat. Add the eggplant and cook for 4-5 minutes, stirring halfway, until slightly browned off.
- Remove the eggplant and add a little more olive oil. Add the zucchini and cook for 4-5 minutes as well, stirring a couple of times.
PISTO MANCHEGO RECIPE - JOSE GARCES | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 30 mins
- In a large skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the onion and the fresh and roasted garlic and cook until the onion is translucent, about 8 minutes. Add the bell peppers and zucchini and cook for 3 minutes, stirring often. Pour in the white wine and simmer, stirring occasionally, until the wine has reduced to 2 tablespoons, about 5 minutes.
- Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar, parsley and the remaining 2 tablespoons of olive oil. Season with salt. Transfer the pisto to bowls and sprinkle with the grated Manchego.
WHAT IS PISTOU? 4 INGREDIENT FRENCH SAUCE + IT'S VEGAN!
From baconismagic.ca
CLASSIC PISTOU RECIPE - PAULA WOLFERT | FOOD & WINE
From foodandwine.com
PISTO | TRADITIONAL VEGETABLE DISH FROM CASTILLA-LA …
From tasteatlas.com
PISTO RECIPE | SPANISH-FOOD.ORG
From spanish-food.org
PISTO MANCHEGO RECIPE - BASCO FINE FOODS
From bascofinefoods.com
PISTO - WIKIPEDIA
From en.wikipedia.org
PISTU, A TRADITIONAL PAMPANGO SPECIAL OCCASION
From pinoyfoodblog.com
TRADITIONAL SPANISH PISTO RECIPE - SPANISH SABORES
From spanishsabores.com
5/5 (12)Total Time 35 minsCategory MainCalories 268 per serving
- Peels and dice the vegetables as indicated, and layer the eggplant on paper towels then sprinkle with kosher salt. Let them sit at least 10 minutes.
- Add the diced onions to one of the pans, with a pinch of salt. Sauté over a medium-low heat until they start to turn transparent, then cover the pan and allow them to poach (you don't want them to brown). Once fully cooked, reserve in a large bowl.
- In the meantime, add the peppers to the other pan and sauté over a medium high heat until starting to brown. Lower to medium and cover for about 10 minutes. Once cooked through reserve along with the onions.
SPANISH PISTO - SIMPLE VEGAN BLOG
From simpleveganblog.com
TYPICAL FOOD THAT YOU SHOULD TRY IN TOLEDO
From toledosensations.com
PISTO | VEGAN.IO
From vegan.io
PISTO RECIPE. SPANISH VEGETABLE STEW – OLIVE OILS FROM SPAIN
From oliveoilsfromspain.org
PISTO MANCHEGO (SPANISH RATATOUILLE) - EATING EUROPEAN
From eatingeuropean.com
RECIPE PISTO - HISPANIA FOOD & WINE ADVENTURES
From hispaniafoodandwineadventures.com
MENU | DON-PISTOS
IS PESTO HEALTHY? HERE ARE THE NUTRITIONAL BENEFITS - PUBLIC GOODS
From blog.publicgoods.com
PISTO: THE ORIGINAL NEAPOLITAN PUMPKIN SPICE | EATING THE WORLD
From eatingtheworld.net
PISTO CON HUEVO RECIPE (SPANISH BREAKFAST) | EPERSIANFOOD
From epersianfood.com
PISTO MANCHEGO | FOOD OVER 50
From foodover50.com
WHAT IS PISTO? (WITH PICTURES) - DELIGHTEDCOOKING.COM
From delightedcooking.com
FOOD NETWORK RECIPE SERIES: PISTO - CHRISTINEFIORENTINO.COM
From christinefiorentino.com
PISTO | SPANISH VEGETABLE STEW - WORLD FOOD STORY
From worldfoodstory.co.uk
PIATO TO GO FOOD TRUCK
From piatocafe.com
13 FAMOUS SPANISH DISHES TO EAT IN SPAIN | BOOKMUNDI
From bookmundi.com
PISTO, SPANISH VEGETABLE STEW
From blog.amigofoods.com
15 QUICK AND EASY DINNERS LOADED WITH PESTO | ALLRECIPES
From allrecipes.com
PISTOU SOUP - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
PISTO FOOD PROFILES | FACEBOOK
From facebook.com
PISTO MANCHEGO - TRADITIONAL SPANISH RECIPE | 196 FLAVORS
From 196flavors.com
TRADITIONAL SPANISH PISTO – RATATOUILLE WITH VEGETABLES & OLIVE OIL
From spainonafork.com
SPANISH PISTO MANCHEGO RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
EASY SPANISH PISTO RECIPE (VEGAN & WFPB)
From loveveganliving.com
HOW TO EAT PISTO MANCHEGO? BY GOURMANDISE | IFOOD.TV
From ifood.tv
SPANISH PISTO RECIPE - FOOD AND DRINK DESTINATIONS
From fooddrinkdestinations.com
WHAT IS PISTOU - THE FRENCH PESTO RECIPE & TRANSLATION
From frenchtoday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love