Recipe by TxGriffLover
Similar to ratatouille but minus the eggplant, the flavor of Spain's pisto is sweeter because of the red peppers and onion. Serve it as a spread for bread or toast, a base for canapes, or with fried or poached eggs. The Basques use pisto in endless imaginative canapes made with everything from anchovies to smoked salmon, to ham, to poached quail eggs. Adapted from "The New Spanish Table" cookbook
- 1⁄3 cup extra virgin olive oil (or more if needed)
- 1 large white onion, finely chopped
- 2 medium zucchini, peeled and cut into fine dice
- 2 medium red bell peppers, cored, seeded, and diced
- 1 small green bell pepper, cored, seeded, and diced
- 4 medium garlic cloves, crushed with a garlic press
- 3 large tomatoes, cut in half, and grated on a box grates, skin discarded
- 1⁄2 teaspoon best-quality red wine vinegar
- 1 pinch sugar
- coarse salt & freshly ground black pepper
Directions See How It's Made
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened but not browned, about 7 minutes.
- Add the zucchini and peppers. Cook, stirring, until the vegetables.
- soften, about 10 minutes, adjusting the heat so the vegetables don't brown.
- Add a little more olive oil if the skillet looks dry. Stir in the garlic and cook for another minute. Add the tomatoes, reduce the heat to very low, and cook, covered, stirring often, until all the vegetables are very soft and the zucchini begins to disintegrate, 35-40 minutes. If the vegetables begin to stick to the skillet, add a Tblsp or so of water.
- Add the vinegar and sugar to the pisto, then season with salt & pepper to taste. Let the pisto cool to room temperature then serve.