{"id":3931,"date":"2024-01-29T22:05:25","date_gmt":"2024-01-29T22:05:25","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3931"},"modified":"2024-02-16T19:05:48","modified_gmt":"2024-02-16T19:05:48","slug":"traditional-spanish-pisto-recipe","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/traditional-spanish-pisto-recipe\/","title":{"rendered":"Traditional Spanish Pisto"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Traditional Spanish Pisto<\/span><\/h2>\n
<\/div>\n
Pisto is the Spanish version of ratatouille (stewed vegetables).<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> small<\/span> zucchini, <\/span> finely diced<\/span><\/li>
  • 2<\/span> medium<\/span> red bell peppers,<\/span> finely diced<\/span><\/li>
  • 2<\/span> medium<\/span> green bell peppers,<\/span> finely diced<\/span><\/li>
  • 4<\/span> medium<\/span> onions, <\/span> finely diced<\/span><\/li>
  • 3<\/span> small<\/span> purple eggplants, <\/span> peeled and finely diced<\/span><\/li>
  • 2<\/span> pounds<\/span> ripe tomatoes, <\/span> peeled and finely diced<\/span><\/li>
  • 5<\/span> cloves<\/span> garlic,<\/span> minced<\/span><\/li>
  • 1<\/span> small sprig<\/span> fresh thyme<\/span><\/li>
  • 1<\/span> small sprig<\/span> fresh rosemary<\/span><\/li>
  • 1<\/span> small sprig<\/span> fresh oregano optional<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • 1<\/span> teaspoon<\/span> granulated white sugar or honey or brown sugar<\/span><\/li>
  • salt and pepper to taste<\/span><\/li>
  • 2-3<\/span> dried cayenne peppers <\/span> (optional, and not traditional)<\/span><\/li>
  • extra virgin olive oil <\/span> for saut\u00e9ing<\/span><\/li>
  • For Serving<\/span> Optional<\/span><\/li><\/ul><\/div>

    <\/span>For Serving (optional)<\/span><\/h4>
    • fried eggs for pisto con huevo<\/em><\/span><\/li>
    • thinly sliced Manchego cheese for pisto manchego<\/em><\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Spread the diced eggplant on paper towels and sprinkle liberally with kosher salt. Let it sit for at least 10 minutes, then rinse thoroughly and drain well.<\/div><\/li>
      • Pour a splash of olive oil to two frying pans and set over medium heat for 2 minutes.<\/div><\/li>
      • Add the onions to one of the pans along with a pinch of salt. Saut\u00e9 over medium-low heat until they are transparent, then cover and allow them to steam without browning. Be sure to stir occasionally. Once they’re cooked, reserve them in a large bowl.<\/div><\/li>
      • Meanwhile, add the peppers to the other pan and saut\u00e9 over medium high heat until browned. Lower the heat to medium, then cover and cook for about 10 minutes, stirring occasionally. Reserve along with the onions.<\/div><\/li>
      • Cook the zucchini and drained eggplant in the two skillets with a splash of olive oil. Start cooking them on medium high, then turn the heat to medium-low once they begin to brown. Cover and cook until tender, stirring occasionally. Reserve along with the other cooked vegetables.<\/div><\/li>
      • Add all the spices to the bowl of cooked vegetables and mix well.<\/div><\/li>
      • Add a bit more oil to one of the pans if necessary, and add the diced garlic (and the dried cayenne peppers, if using). Saut\u00e9 over medium heat until it smells aromatic, about 1 minute.<\/span><\/div><\/li>
      • Add the peeled and diced tomato to the pan. Cook over medium low heat for about 20 minutes, stirring frequently, until you have tomato sauce. Add the sugar and salt to taste.<\/div><\/li>
      • In a large frying pan, mix the reserved veggie and spice mixture with the tomato sauce and cook over medium heat until hot, about 10 minutes. Taste and adjust seasonings as desired.<\/div><\/li>
      • Serve the pisto as an appetizer or side dish with meat or fish. If you'd like to serve it as a main course, top it with a fried egg (pisto con huevo<\/em>) or with thinly sliced Manchego cheese (pisto manchego<\/em>). Enjoy!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
          \n
        • Choose good quality ingredients<\/strong>\u00a0for the best flavors. It’s especially important to choose flavorful tomatoes and olive oil.<\/li>\n
        • Cut the veggies in 1 centimeter (1\/2 inch) cubes<\/strong>\u00a0for a more authentic look.<\/li>\n
        • Be careful not to overcook the veggies,<\/strong>\u00a0or the pisto will be mushy and not have an appetizing texture.<\/li>\n
        • Taste the pisto<\/strong>\u00a0before serving<\/strong>\u00a0and adjust the seasonings to taste.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3928,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,2506,2505,140,696,130,2194,697,2501],"tags":[],"class_list":["post-3931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-dinner","category-lunch","category-side","category-snack","category-spanish","category-stew-dish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/pisto-con-huevo-FCC.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3931"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3931\/revisions"}],"predecessor-version":[{"id":4779,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3931\/revisions\/4779"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3928"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}