"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pisto Manchego (Spanish Ratatouille) Recipe

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This recipe for Pisto Manchego (Spanish Ratatouille), by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hyland
Added: Monday, September 21, 2009


1 ripe tomatoes (plum or roma)
2 medium onions
2 green peppers
1 red pepper
2 zucchini
3 cloves garlic (3 tsp minced)
olive oil
1 tsp sugar
salt and pepper

Dip tomatoes in boiling water to loosen the skin; peel and cut them into small pieces.

Peel & slice the onions and garlic.

Put olive oil in skillet and gently fry garlic and onions for a couple of minutes. Add the peppers and turn up the heat a little. Cook for five minutes, stirring all the time.

Add the zucchini, stir and cook for five more minutes. Then add tomatoes. Reduce heat, cover and leave to simmer for 15 minutes.

Add teaspoon sugar and salt and pepper to taste. Turn up the heat and stir well. If the pesto has too much liquid, let it boil away, but keep stirring so that none of the ingredients stick to the bottom.

If you like an herby flavor, try adding fresh basil or oregano.

Personal Notes:
Personal Notes:
This is one of Jorge's father, Manuel's, favorites.




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