For years I lived in ignorance, thinking that pisto manchego was the only pisto that existed in Spanish gastronomy, but how wrong 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 is not the only one, although we are not going to go into the subject because the one that interests us is this one, the recipe for pisto riojano .
The peculiarity of the pisto riojano is that beaten egg is added to the mixture of vegetables slowly fried in a pan and stirred until it has set. The result is a creamy and mellow dish that only needs good bread to be enjoyed. Well, I have a feeling that some fried potato cubes must be fabulous for the child. A perfect recipe for vegetarians and vegans, authentic, traditional and healthy.
De Buyer non-stick frying pan with beech handle , Kitchen Craft ceramic mixing bowl , T&G Sophie Conran wooden board 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
Elaboration
- Using a sharp knife , peel and finely chop the garlic and onion.
- We wash the pepper and the zucchini and cut them into cubes of approximately half a centimetre, as similar in size as possible.
- Peel the tomato, remove the hard part of the stem and cut it in half. Discard the water and seeds it contains and cut it into pieces just as you did with the previous vegetables.
- Heat a little extra virgin olive oil in a non-stick frying pan and sauté the garlic and onion over a very low heat. This may take about five to ten minutes.
- When the onion is tender, add the rest of the vegetables to the pan, season with salt and pepper to taste and cook for half an hour. Cover the pan to speed up cooking.
- Beat the eggs in a deep bowl and add to the pan. Stir constantly over low heat until the egg sets and integrates with 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…