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Pisto Manchego

Pisto manchego is similar to ratatouille. It can be served warm to accompany a main dish or cold as a starter or to accompany a salad. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha (hence it's name, Pisto Manchego) but is nowadays a favourite simple dish cooked and served all over Spain.

Pisto Manchego

Chef's Name	:	Manju Malhi
Recipe Servings	:	4
Recipe Cook Time	:	35 minutes
Recipe Rating	:

Tags: cooking isn't rocket science, manju malhi, pisto manchego, spanish

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Ingredients

4 ripe tomatoes

2 medium sized onions, sliced

2 green peppers (simla mirch), sliced

1 red pepper, sliced

2 courgettes (zucchini), sliced into 1cm thick rounds

3 cloves garlic, chopped

3 Tbsp olive oil

1 tsp sugar

1/4 tsp salt

A pinch of black pepper

Method

Place the tomatoes in boiling water for a couple of minutes to loosen the skin.

Take them out of the water and carefully peel them. Cut them into small pieces about 2 cm.

Put the olive oil into a frying pan, and gently fry the garlic and onions for a couple of minutes.

Add the peppers and turn up the heat a little. Cook for five minutes, stirring all the time.

Add the courgettes, stir and cook for five more minutes and then add the tomatoes. Cover the pan, and leave to simmer for about 15 minutes.

Tip in the sugar, salt and pepper. Turn up the heat and stir well.

If the pisto has too much liquid, let it boil away but keep stirring so that none of the ingredients stick to the bottom.

Serve with crusty bread.

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