Pisto Manchego
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
46
Spice
60
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 large
Onion (coarsely chopped)3 medium
Zucchini (cut into large dice)2 tsps
Salt1.5 hardboiled
Egg (whites diced and yolks crumbled, for garnish)Directions:
1
In a large heavy skillet, heat 1/2 cup of the olive oil over medium high heat until it is very hot
2
Add the onions and cook for 2 to 3 minutes, stirring constantly, until golden
3
Add the peppers and cook for about 4 minutes more, or until tender and golden
4
Add the zucchini and salt and stir together for 1 minute more
5
Cover the pan and reduce the heat to its lowest possible point (use a heat proof pad if necessary)
6
Cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender
7
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
8
Cook rapidly, uncovered, until most of the liquid has evaporated and the tomatoes have broken down into a thick, not quite smooth puree
9
Stir the tomatoes into the vegetable mixture, then pour in the beaten egg, stirring constantly
10
Simmer gently for about 10 seconds but do not let the mixture come to a full boil
11
Taste for seasoning and serve immediately, garnished with the hardboiled egg