Pisto Manchego
4 Jan
http://www.flickr.com/photos/zordor/ / CC BY 2.0
This is a traditional dish from central Spain that makes a great side dish. I have also seen it served as a tapa in bars.
Pisto Manchego
3-4 tablespoons olive oil
1 green pepper
1 red pepper
1 medium onion
2 small zucchini
2 cloves of garlic
4 cups of peeled and chopped tomatoes
1 small bunch of chopped parsley (about 2 tablespoons)
Chop the onion, peppers, zucchini into 1/2 inch pieces and mince the garlic. Heat the oil over medium heat in a saute pan or an earthenware cazuela. Saute the vegetables for a few minutes, and then add the tomatoes. Cook over medium heat for about 30 minutes, until the stew has a very thick consistency. It is often served with a fried or hard boiled egg on top, as shown in the photo.
