Pisto Manchego: Castilla La Mancha Ratatouille

[Alexandria Profile]

Castilla La Mancha is one of the largest regions in northern central Spain, consisting of: Cuenca, Guadalajara, Albacete, Ciudad Real and Toledo ..

This dish, dates back to ancient times (1550 ) and was prepared without bell peppers and tomatoes prior ..

Serves 4: Pisto Manchego:

2 small onions ( minced )
2 cloves garlic (minced )
1 medium red bell ( minced )
1 medium green bell ( minced )
fresh parsley to taste, salt and freshly ground black pepper
Spanish Evoo
250 - 300 grams aubergine ( eggplant ) diced into small cubes
250 - 300 grams of courgette ( zucchini ) diced into small cubes
2 large red ripe juicy tomatoes or San Marzano tomatoes in a tin or tomato sauce from scratch of jar without meat
4 hard boiled eggs for garnish on top
1/2 loaf of bakery bread of choice (sliced into large cubes and sautéed in Evoo until golden and crisp and this is garnish for top )
NO water is added
An earthenware cazuela ( a deep round earthenware for stove top use )

1) Sauté all the minced vegetables until tender ..
2) Season to taste.
3) Boil the eggs until done ..
4) Sauté the bread cubes with some parsley and salt until golden crispy ..
5) Let stand 10 to 15 minutes before serving ..
6) Ladle into large bowls and add the sliced hard boiled eggs and the bread croutons ..

Voila ! Divinely heavenly ..

[Renee Profile]

I love making ratatouille occasionally Member 461, but the sliced hard-boiled eggs and the croutons on the top certainly will make it divinely heavenly!

Thank you for the great idea!

[mark111757 Profile]

Here is Marco's take on

https://m.youtube.com/watch?v=NTPic7MwZ78

Recipe is at knorr.co.uk

[Alexandria Profile]

Renée,

Thank you Dear ..

It is quite warming on a cold wet day in November !

Have a lovely day ..

[Alexandria Profile]

Mark,

Thank you very much for the Video ..

It is the Provençal Ratatouille version of the Pisto Manchego which has more or a "salsa texture" and is red ..

Of course, both are very delicious ..

Have a lovely day ..

I shall have Sakkarin post my Photo .. I am as Techi as a Peanut !!

[Joanbunting Profile]

I wouldn't dare show that video to my friends here. Having said that there are as many methods and recipes for ratatouille as cooks in Provence !! However the thought of using whar is basically a synthetic flavouring - I bet it has MSG - is not for me thankyou. You don't need flavour enhancers with all those lovely sun_drenched vegetables

Fresh garlic is essential, though I don't use onion some do. The flavouring I use, apart from salt and pepper, is crushed coriander seeds.

It is something I make just about every week in the season because it goes so well with summer meat and fish. I also serve it cold as a salad and sometimess for lunch with a fried egg fresh from our hens on top

[Pampy Profile]

Wow Joan - you've got those chickens trained well - laying fried eggs!

[Joanbunting Profile]

They are very well trained indeed Pampy but even their eggs have to be cooked one way or another.

[Alexandria Profile]

Joan,

Thank you for informing us in regard to "the transgenetic and / or false Msg type product " ..

I had watched the Video on the Coach travelling up to northern Sierra de Cádiz White Villages (5) ..

I would never, use Msg in such a naturally lovely staple, which we eat very often, as you do ..

I shall give it a try with a sprinkle of coriander seed ..

Have a lovely day .. Thank you for your feedback ..

[Lusciouslush Profile]

Wow Joan - you've got those chickens trained well - laying fried eggs!

[karadekoolaid Profile]

Looks like Marco Pierre has sold his soul to the Knorrsmen.
As you rightly point out, Joan, there´s glorious flavour in sun-drenched veg not to require flavour enhancers.
When I make it ( and it´s been a while since I have; some veg have been unavailable here) I try to find the ripest, reddest tomatoes possible. Then I let the ratatouille literally cook in it´s own juice.

[Alexandria Profile]

Karakoolaide,

Exactly right on ..

This is such a heavenly dish and of course it is quite a bit different in Provençe than in Spain ..

However, like in Provençe, all the veggies are sun drenched, sustainable and amazing ..

We just do it a bit more like a " very thick salsa " texture and it is red ..

Both are fabulously delicious ..

I would never put "faux" packaged spices or Knorr or Msg or anyother Transgenetic item (gmo) in any of my food !!

Have a lovely weekend ..

[Joanbunting Profile]

Exactly Clive. You don't need olive oil once you have the aubergines and peppers going but a goof oil can add just the right flavour. Courgettes next then tomatoes, and as you say it cooks in it's own juices.

I can't say I gare for the current trend - not in Provence I might add for just roasting all the veg at once in the oven and just mixing them together. Both taste and texture are wrong.