Spanish Pisto

Traditional spanish pisto dish recipe authentic spain cuisine culinary
Cooking Method
Cuisine ,
Category
Difficulty Beginner
Time
Preparation Time: 15 mins Cooking Time: 40 mins Resting Period: 5 mins Total Time: 1 hr
Temperature 180  C
Servings 4
Best Time Summer, Fall
Ingredients
  • 400 g ripe tomatoes
  • 1 onion (large)
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 zucchini
  • 1 clove garlic
  • 50 ml white wine
  • salt (to taste)
  • extra virgin olive oil (mild)
Instructions
  1. Wash the vegetables. Chop them in “brunoise” (small dices), of similar size. The garlic clove, finely chopped.
  2. In a casserole or in a high frying pan, pour a layer of extra virgin olive oil and heat it. When it gets hot, add the onion and fry it. Then add the garlic and the peppers. Mix well.
  3. Salt to taste, and add a good splash of white wine. At this point, cover the casserole, lower the heat to low and cook for 30 minutes.
  4. The next step is to add the zucchini. Mix again, cover and continue cooking for another 20 minutes. Over low heat, but with a continuous “chup chup chup”.
  5. Cut the tomatoes into cubes, crush them with the blender and add them to the rest of the vegetables.
  6. Mix, add salt if necessary and cook for 20 minutes more (with the casserole covered).
  7. Your traditional Pisto is ready. ¡Buen Provecho!
Read online https://soursweetbitter.com/recipe/pisto/