Press "Enter" to skip to content

It’s #FoodieFriday! Pisto Recipe from Spain

Welcome to the next installment of our #FoodieFriday series! Are you finding yourself cooking more in the time of Coronavirus and social distancing? You aren’t alone! We asked our au pairs to share their favorite recipes to help inspire your next kitchen adventure. Each week, we will share a delicious recipe from around the world. This week, an au pair from Spain shares her favorite recipe for pisto, a traditional Spanish vegetable stew! 

Spanish Pisto Recipe:

Ingredients: 

  • 3 small zucchini, diced 
  • 2 medium red bell peppers, diced 
  • 2 medium green bell peppers, diced 
  • 4 medium onions, diced 
  • 3 small purple eggplants (peeled and diced) 
  • 2 pounds of ripe tomatoes (peeled and diced) 
  • 5 cloves of garlic, diced 
  • A pinch of thyme, rosemaryand oregano 
  • 1 teaspoon of cumin 
  • 1 teaspoon of sugar or honey 
  • Salt and pepper to taste 

Instructions: 

  1. Peel and dice the vegetables. Lay the eggplant on paper towels then sprinkle with salt. Let them sit at least 10 minutes.
  2. Put two frying pans on a medium heat and add a splash of olive oil to each pan.
  3. Add the diced onions to one of the pans, with a pinch of salt. Sauté over a medium-low heat until tender. Once fully cooked, place in a large bowl. 
  4. Add the peppers to the other pan and sauté over a medium high heat until starting to brown. Lower to medium and cover for about 10 minutes. Once cooked through, add peppers to the bowl with onions. 
  5. Rinse the salt off of the eggplant.
  6. Cook the zucchini and eggplant (in separate pans). You want to start cooking them on medium high, and lower the heat until brown and cover until tender. Then place with the other cooked vegetables.
  7. Add all of the spices to the bowl of vegetables and mix well.
  8. Add the diced garlic and the peeled and diced tomato to the pan. Cook over a medium low heat for about 20 minutes, stirring frequently, until you have tomato sauce. Add the sugar and adjust for salt. 
  9. In a large frying pan, mix the previously cooked veggies with the tomato sauce. Cook for 10 minutes over a medium heat. Adjust salt and spices to taste and enjoy! 

And there you have it — traditional pisto from Spain! Check back next week for our next installment of #FoodieFriday and discover more recipes from our au pairs! 

Is your family interested in learning more about international cultures with an engaging au pair? Learn more about the cultural benefits of hosting an au pair 

Spanish pisto

The post It’s #FoodieFriday! Pisto Recipe from Spain appeared first on Kid Notes: The Au Pair in America Blog.

Source: of america

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *