pisto recipe
Pisto, a culinary gem from Spain, is a vibrant vegetable stew that embodies the essence of Spanish cuisine. This dish, which translates to “pounded” or “mashed,” is a celebration of fresh, seasonal vegetables, cooked slowly in olive oil until they meld into a harmonious blend of flavors.
Pisto is a versatile dish, enjoyed as a tapa, a side dish, or even a light meal. It is a staple in Spanish households, particularly in the regions of La Mancha and Murcia, where it is believed to have originated.
The preparation of Pisto is a sensory experience. Imagine a medley of colorful vegetables, such as tomatoes, peppers, onions, and zucchini, simmering in a pot, their aromas filling the kitchen with warmth and comfort.
Ingredients:
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 2 green bell peppers, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 zucchini, diced
- 1 eggplant, diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and bell peppers and cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Stir in the crushed tomatoes, zucchini, eggplant, smoked paprika, and cumin.
- Bring to a simmer, then reduce heat to low, cover, and cook for 1-1.5 hours, or until the vegetables are very tender.
- Season with salt and pepper to taste.
- Serve warm or at room temperature, garnished with fresh parsley.
Tips:
- For a richer flavor, use Spanish olive oil.
- If you don’t have smoked paprika, you can use regular paprika.
- You can add other vegetables to the pisto, such as mushrooms or squash.
- Pisto can be served hot, warm, or cold.
- It is delicious on its own or as a side dish.
- It can also be used as a sauce for pasta or pizza.