| |
|
| |
|
What You Need:
(To Serve: 4)
|
|
|
|
1/3 cup olive oil
3 cups coarsely chopped onions
2 medium-sized zucchini, scrubbed and cut into ¼-inch cubes
2 large green peppers, deribbed, seeded and coarsely chopped
2 teaspoons salt
4 medium-sized tomatoes, peeled, seeded and coarsely chopped (see Huevos a la Flamenca)
1 egg, lightly beaten
1 hard-cooked egg, the white cut lengthwise into ¼-inch strips and the yolk crumbled (optional)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 12-inch skillet, heat the olive oil over high heat until a light haze forms above it. Add the onions, squash, peppers and salt, stir together, then cover the pan, and reduce the heat to its lowest possible point.
|
2. Cook for about 40 minutes, or until the vegetables are tender, stirring occasionally.
|
3. Meanwhile, place the tomatoes in a 1- to 1½-quart saucepan and bring to a boil over moderate heat.
|
4. Stirring and mashing them against the sides of the pan, cook briskly uncovered until most of the liquid in the pan evaporates and the tomatoes become a thick, fairly smooth puree.
|
5. Stir them into the vegetables, then pour in the beaten egg, stirring constantly. Simmer about 10 seconds but do not let the mixture boil.
|
6. Taste for seasoning and serve at once. Garnish the top, if you like, with the hard cooked egg. "Pisto" is usually served as an accompaniment to roasted meat.
|
|
|
|
|
|
|
