Pisto manchego
Pisto manchego | |
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Best recipe reviewCure the courgette glut 4/5 I make this every year to use up the spare courgettes before they turn into marrows and are wasted. The Judge |
Servings: | 6 as a tapa |
Calories per serving: | 27 |
Ready in: | 1 hour |
Prep. time: | 10 minutes |
Cook time: | 50 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 19th January 2013 |
This is a stewed vegetable dish from La Mancha and is served as a tapa.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 tablespoons olive oil
- 1 sweet pepper, cut into 2cm squares
- 1 medium onion, chopped
- 180g courgettes, cut into 1cm slices and diced into 4.
- Garlic to taste, crushed
- 340g tomatoes, peeled and chopped
- 1 tablespoon parsley, finely chopped
- Seasoning
Method
- Heat the oil in a large pan and fry the pepper, onion, courgettes and garlic until the onion has softened.
- Add the remaining ingredients and cook over a low-medium heat, uncovered, for 30 minutes.
- At the end of the cooking time, increase the heat to reduce the liquid. giving you a thick, stew-like consistency.
Serving suggestions
It can be served hot, cold or warm and can be made a day in advance. Nice with fresh, homemade bread.
Other Pisto recipes
- Pisto Toledano
- Pisto manchego
- Butternut squash pisto
- Tray-baked butternut squash pisto
- Pisto (TM) (a Thermomix recipe)
- Pisto montañes (TM) (a Thermomix recipe)
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