For years I lived in ignorance thinking that Manchego pisto was the only pisto in Spanish cuisine, but how mistaken I was! Today’s recipe is one of the variants that derives from the original pisto made only with tomato and green pepper, which is the father of all pistos. But it’s not the only one, although we’re not going to get into that because the one we’re interested in is this, the recipe for Riojan pisto.
The distinctive feature of Riojan pisto is that to the mixture of vegetables slowly sautéed in a pan beaten egg is added and stirred until it has set. The result is a creamy, silky dish that needs nothing more than good bread to enjoy it. Well, I suspect some fried potato cubes must suit the dish beautifully. A perfect recipe for vegetarians and vegans, authentic, traditional and healthy.
De Buyer non-stick frying pan with beech handle, Kitchen Craft ceramic bowl, Sophie Conran wooden board by T&G and Caractère Revol porcelain plates
Ingredients (For 2 people)
- 2 cloves of garlic
- 1/2 onion
- 1/2 green pepper
- 1/2 zucchini
- 2 medium tomatoes
- 3 eggs
- Extra virgin olive oil
- Salt
- Ground black pepper
Preparation
- With a knife sharp, peel and finely chop the garlic and the onion.
- Wash the pepper and zucchini and cut them into cubes of approximately half a centimeter. As similar in size as possible.
- Peel the tomato, remove the hard stem end and cut in half. Discard the water and seeds inside and chop the same way as the previous vegetables.
- Heat a little extra virgin olive oil in a non-stick frying pan and gently sauté the garlic and onion over very low heat. This can take about five to ten minutes.
- When the onion is tender, add the remaining vegetables to the pan, season to taste, and cook gently for half an hour. Cover the pan so cooking is faster.
- Beat the eggs in a deep bowl and add to the pan. Stir constantly over low heat as the egg sets and becomes incorporated into the vegetables.
- Serve immediately with plenty of bread and enjoy.
De Buyer non-stick frying pan with beech handle, Sophie Conran wooden board by T&G and Caractère Revol porcelain plates
Comments
Marta said:
El verdadero pisto manchego sólo lleva pimiento y tómate, después cada una le da su toque. Yo le pongo cebolla y calabacín. Al gusto del consumidor. Soy manchega, hay tantos pistos como amas de casa.
Carmen R said:
y yo pensando que lo que hacía era el pisto manchego… De toda la vida lo hice así… y resultó pisto riojano…