6 - PISTO MANCHEGO WITH FRIED EGGS AND RUSTIC BREAD TO DIP IN (SPANISH RATTATUILLE)


Pisto Manchego is the name of a Spanish dish typical from the Region of Castilla La Mancha. It is made of tomatoes, onions, eggplant and courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm as a side dish or with a fried egg and bread.


INGREDIENTS  for 6 people:


- 1 big Aubergine.

- 1 big Courgette.


- 2 Onions.


- 2 Tomatoes.


- 2 Peppers (1 green and 1 yellow or red one).


- 3 Cloves of Garlic.


- 1 glass of White Wine.


- 2 tins of chopped tomatoes.


- 2 teaspoons of salt & 1+1/2 teaspoon of sugar.


- 2 Eggs (fried) per person.


- Olive Oil (for the pisto) and sunflower oil (to fry the eggs).




INGREDIENTS
STEP 1 - Chop the aubergine and courgette into small squares.
STEP 2 - Chop the peppers into squares.
STEP 3 - Chop the onion into squares.
STEP 4 - Chop the tomatoes into squares.
STEP 5 - Chop the garlic into slices.
STEP 6 - Add enough olive oil just to cover the bottom of the pan, and heat the oil till very hot.
STEP 7 - Then add the garlics and still till slightly golden brown.
STEP 8 - Then add the peppers and allow to stir fry for 2-3 minutes before adding the onions.
STEP 9 - Add the onions, mix all together.... 
STEP 10 - ...and fry with the pepper for about 5 minutes, stirring it up from time to time.
STEP 11 - Add the chopped tomatoes.
STEP 12 - Add the chopped aubergine and courgette.
STEP 13 - Mix very well, add the glass of white wine and mix very well.
STEP 14 - Place the lid on the pan and let it simmer at medium heat for about 15 minutes...
STEP 15 - Sitirring it up from time to time.

STEP 16 - Then add the 2 tins of chopped tomatoes, the salt and sugar... 
STEP 17 - ...mix very well...
STEP 18 - ...place the lid again and allow to simmer for about 10 minute, stirring it up from time to time and then PISTO MANCHEGO is finished. 

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NOW WE ARE GOING TO FRY THE EGGS, THIS IS THE WAY THAT WE NORMALLY FRY EGGS IN SPAIN

STEP 19 - In a small pan, fill till 1/4 of the height of the pan with sunflower oil and heat it up till very hot.
STEP 20 - Open to eggs and add them into a bowl as seen on the picture, you can add the salt at this point if you wish.
STEP 21 - Add the eggs into the pan with there very hot oil, at this point you can use a big spoon or skimmer to keep adding hot oil from the surroundings onto the top of the eggs so the top side of yolk gets only slightly cooked. it will not take more than 1 minute to cook the eggs from the time you place them into the oil. The aim is to try to keep the yolk in liquid state you that you can dip bread into it.
STEP 22 - Use the skimmer to "rescue" the eggs and drain excess of oil and then the eggs are ready to eat.


STEP 23 - The meal is done.





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