Pisto Manchego Recipes

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:

• 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.

Steps:

• Heat the oil in a large, heavy, nonstick skillet over medium heat and add the onion. Cook, stirring often, until just about tender, about 5 minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for about 5 minutes, until the squash is coated with oil and beginning to soften. Add the tomatoes, sugar, and salt to taste (3/4 to 1 teaspoon), and turn the heat to medium-high. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the juice from the tomatoes plus 1/4 cup water, stir together, turn the heat back down to medium-low and cook, uncovered, for 30 to 35 minutes, until the vegetables are soft and easy to mash, stirring often and adding water as necessary, every 10 minutes or so as the mixture cooks down and begins to stick to the pan. From time to time press down on the squash with the back of your spoon so that it breaks down somewhat. Taste, adjust the salt, and add lots of pepper.
• Using the back of your spoon, make 6 wells in the vegetable mixture and break an egg into each well. Sprinkle with salt and pepper. Cover the pan and cook until the eggs have set, about 6 to 8 minutes (the whites should be set but the yolks should still be runny). Serve, using a spatula to dish out portions of pisto topped with an egg.

Steps:

• 1. 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.
• 2. Half an hour later, using paper towels, press down on the diced eggplant to remove any excess liquid; set aside.
• 3. 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.
• 4. Add the zucchini, give it a good stir to blend, cover and cook for 5 minutes, stirring halfway through.
• 5. 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.
• 6. 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.
• 7. 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.
• 8. 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.
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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.

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.