Manchego Cheese With Spicy Pisto Recipes

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.

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.

Steps:

• First make the spicy pisto. Heat the olive oil in a wok, add in the onion and garlic and fry gently, stirring often, until soft, around 5 minutes.
• Add the eggplant, red pepper, and chorizo and fry, stirring now and then, for 3-4 minutes.
• Add the zucchini and tomatoes and cook for a further 5 minutes.
• Season with salt and freshly ground pepper and mix in the parsley, basil and the olives.
• Coat the manchego cheese in the beaten egg, then the flour and then the breadcrumbs.
• Heat the olive oil in a large, heavy-based frying pan. Add in the coated manchego and fry gently until crisp and golden on both sides.
• Serve with the pisto.