Pisto manchego

Yield: 6 Servings

Measure Ingredient
½ cup Plus 1 tablespoon olive oil
4 larges Onions; coarsely chopped
3 Green bell peppers; stemmed, seeded, Cut Into Large Dice
3 mediums Zucchini; cut into large dice
2 teaspoons Salt
6 mediums Tomatoes; peeled, seeded, and Coarsely Chopped
1 Egg; lightly beaten
Hardboiled egg; whites diced and Yolks Crumbled, For Garnish

yolks crumbled, for garnishIn a large heavy skillet, heat ½ cup of the olive oil over mediumhigh heat until it is very hot. Add the onions and cook for 2 to 3 minutes, stirring constantly, until golden. Add the peppers and cook for about 4 minutes more, or until tender and golden. Add the zucchini and salt and stir together for 1 minute more. Cover the pan and reduce the heat to its lowest possible point (use a heat proof pad if necessary). Cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender. Meanwhile, heat the remaining tablespoon olive oil in a large, heavy saucepan, add the tomatoes and bring to a simmer over moderate heat, stirring and mashing them against the sides of the pan. Cook rapidly, uncovered, until most of the liquid has evaporated and the tomatoes have broken down into a thick, notquitesmooth puree. Stir the tomatoes into the vegetable mixture, then pour in the beaten egg, stirring constantly. Simmer gently for about 10 seconds but do not let the mixture come to a full boil. Taste for seasoning and serve immediately, garnished with the hardboiled egg. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : TOO HOT TAMALES SHOW #TH6210 Posted to MC-Recipe Digest V1 #292 Date: Sun, 10 Nov 1996 21:52:58 -0600 From: Pat Asher <asher@...>

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