PISTO RECIPES

Name: Pisto
Total time: 20 min
Yield: 6 to 8 servings
Cuisine: mediterranean
Ingredients: 3 tablespoons olive oil; 4 cloves garlic, chopped; 2 medium yellow onions, chopped; 2 pounds zucchini, cut into 3/4-inch cubes; 2 1/2 pounds tomatoes, peeled, seeded and chopped (or the equivalent of canned diced tomatoes, about 1 large and 1 small can); 1/2 teaspoon sugar or to taste; 1 teaspoon salt or to taste; 1/2 teaspoon freshly ground black pepper or to taste; 2 eggs, lightly beaten

PISTO RECIPE - NYT COOKING

Pisto Recipe - NYT Cooking image

Provided by Julia Reed

Total Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
4 cloves garlic, chopped
2 medium yellow onions, chopped
2 pounds zucchini, cut into 3/4-inch cubes
2 1/2 pounds tomatoes, peeled, seeded and chopped (or the equivalent of canned diced tomatoes, about 1 large and 1 small can)
1/2 teaspoon sugar or to taste
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
2 eggs, lightly beaten

Steps:

Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 7 minutes. Stir in the zucchini, tomatoes, sugar, salt and pepper. After about 5 minutes, add 1/4 cup water and simmer, stirring often, mashing down on the vegetables as they soften. (A potato masher is useful.) Add more water if it cooks out before the vegetables are soft.
When the vegetables are done and the mixture resembles a chunky purée, taste and adjust the seasoning if necessary. Add the eggs, stirring quickly to incorporate, and remove from heat.

Nutrition Facts : @context http//schema.org, Calories 120, UnsaturatedFatContent 5 grams, CarbohydrateContent 13 grams, FatContent 7 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 8 grams, TransFatContent 0 grams

PISTO MANCHEGO | ALLRECIPES

Pisto Manchego | Allrecipes image

My simple version of a traditional Spanish vegetarian classic. This dish originates from Castilla la Mancha--hence the name--pisto manchego. Packed with flavor, this will light up any dinner table.

Provided by Señor

Categories World Cuisine European Spanish Main Dishes

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, finely sliced
3 cloves garlic, finely sliced
1 small potato, peeled and diced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 medium zucchini, sliced
4 medium tomatoes, peeled and chopped
1 teaspoon white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

Nutrition Facts : Calories 175.9 calories, CarbohydrateContent 25.6 g, FatContent 7.4 g, FiberContent 5.6 g, ProteinContent 4.4 g, SaturatedFatContent 1.1 g, SodiumContent 23.2 mg, SugarContent 10.6 g

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