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During my travels, I’ve had the pleasure of enjoying traditional Spanish Pisto on numerous occasions. The dish holds a special place in my heart, evoking memories of warmth and comfort. Today, I am excited to share a recipe for this beloved dish with you on the blog.
While spending time in Margalef, a quaint town in Catalunia, I frequented a family-run restaurant called Vernet. It was there that I discovered Pisto – a delightful vegetable stew that quickly became a favorite of mine. Made with eggplant, zucchini, onions, tomatoes, and peppers, Pisto is a rich and flavorful dish that captures the essence of Spanish cuisine.
Understanding Pisto
Similar to ratatouille in France or caponata in Italy, Pisto is a Mediterranean vegetable stew that showcases the vibrant flavors of fresh produce. Originating from the Murcia region of Spain, Pisto has become a popular dish enjoyed throughout the country.
Pisto is versatile and can be served in various ways – whether as a standalone dish, a side accompaniment, or paired with eggs, cheese, or meat. It’s a nutritious option for those following specific dietary restrictions such as Paleo, Whole30, gluten-free, or vegetarian diets.
When preparing Pisto, it’s essential to use high-quality olive oil and fresh, seasonal vegetables. The cooking process involves caramelizing the eggplant and zucchini separately to enhance their flavors before combining them with the rest of the ingredients.
While some recipes call for fresh tomatoes, I prefer using the best quality tinned organic tomatoes for a sweeter taste. The generous amount of olive oil used in the dish not only adds richness but also contributes to its overall health benefits.
Creating a Perfect Pisto
To achieve the authentic taste of Pisto, it’s important not to take shortcuts in the cooking process. By cooking the vegetables in stages and allowing them to develop their flavors, you can create a dish that is truly satisfying.
I’ve shared my personal take on the Pisto recipe below, incorporating the tips and techniques I’ve learned from my culinary adventures. I encourage you to try making this dish at home and share your experience with me.
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Full Recipe
For the complete list of ingredients, detailed instructions, and nutritional information, refer to the recipe below. Feel free to leave a comment or rating after trying out the recipe. Your feedback is valuable and helps others discover this delicious dish.
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Indulge in the flavors of Spain with this colorful and flavorful Pisto recipe. Perfect as a side dish or a main course, this Spanish vegetable stew is a must-try.
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Begin by dicing the eggplant and seasoning it with salt. Let it sit for 15-20 minutes to remove bitterness and excess moisture.
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In a large frying pan, heat olive oil and sauté the onions, chili, and peppers until softened. Add garlic, tomatoes, salt, and sugar, then cook covered for 10 minutes. Meanwhile, dice the zucchini.
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Rinse the eggplant, then sauté it in a separate pan until browned. Repeat the process with the zucchini.
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Combine the pre-cooked vegetables with the tomato mixture and simmer for 25 minutes. Allow the flavors to meld before serving.
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Garnish the Pisto with fresh herbs like parsley, basil, or coriander for an added burst of flavor.
Store any leftover Pisto in an airtight container for up to 5 days or freeze for longer storage. Enjoy it reheated or cold for a quick and satisfying meal.
Calories: 73kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 686mg | Potassium: 455mg | Fiber: 4g | Sugar: 8g | Vitamin A: 727IU | Vitamin C: 45mg | Calcium: 40mg | Iron: 1mg