Pisto Manchego Spanish Ratatouille Recipes

PISTO MANCHEGO (SPANISH RATATOUILLE)

Steps:

• Bring a pot of water to boil. Add tomatoes and leave them for 2-3 minutes until the skin starts to break. Remove to a colander and let cool off. Then peel the skin and chop your tomatoes.
• Preheat olive oil in a dutch oven or another heavy pan with the lid, on a moderate heat. Then saute onions for 5 minutes, uncovered.
• Add chopped garlic and saute for few more minutes.
• Add peppers and cook for 5 more minutes.
• Reduce the heat to low, add zucchini and tomatoes, a little bit of salt and pepper and put the lid on. Let cook covered for about 30 minutes, stirring it occasionally.
• Check for seasoning and adjust with salt and pepper as needed. Add smoked paprika, if using, sherry vinegare, and mix all together.
• Place it in a serving bowl, drizzle extra virgin olive oil, shave over some Manchego Cheese, sprinkle on some parsley and serve with bread. Enjoy!

PISTO MANCHEGO (SPANISH VEGETABLE STEW)

Steps:

• Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
• Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
• Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Divide vegetable stew amongst 4 plates and top each with a fried egg.

PISTO MANCHEGO (SPANISH RATATOUILLE)

Steps:

• Trim off the ends of the zucchini, then slice lengthwise into planks.Cut the planks into 1/2 inch cubes and set aside. In a medium bowl, toss the eggplant with 1 teaspoon salt and 1/2 teaspoon pepper.
• In a large Dutch oven over medium-high, heat 6 tablespoons of the oil until shimmering. Add the eggplant in an even layer and cook, undisturbed, until golden brown, 3 to 5 minutes. Stir, cover and reduce to medium. Cook, stirring, until tender when pierced with a fork but not falling apart, another 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel lined bowl and set aside.
• To the same pot, add 1 tablespoon of the remaining oil and heat over medium-high until shimmering. Add the zucchini in an even layer and cook undisturbed until well browned, about 4 minutes. Stir and cook, stirring, until browned on all sides and tender when pierced with a fork, another 1 to 2 minutes. Using the slotted spoon, transfer to the bowl with the eggplant.
• To the same pot, add the remaining tablespoon of oil and heat over medium-high until shimmering. Add the onion and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, 3 to 5 minutes. Stir in the bell peppers, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and cook, stirring, until the peppers soften, 3 to 5 minutes. Stir in the garlic, cumin, and oregano, then cook until fragrant, about 30 seconds. Stir in the tomatoes with their juices, then cover and simmer over medium until the flavors have melded, 5 to 7 minutes.
• Reduce to low and stir in the eggplant-zucchini mixture. Cook until heated through, 1 to 2 minutes. Stir in the parsley, then taste and season with salt and pepper. Transfer to a platter and top with the Manchego.