European
Spain - Vegetarian
Pisto Murciano con Calabacín
Chef's Menu Description
Murcia's garden-fresh vegetable medley: tender courgettes, sweet fried onions, and ripe tomatoes slow-cooked together in extra virgin olive oil until rich, glossy, and caramelized.
Ingredients
- • 3 medium fresh courgettes (calabacín), washed and diced into 1.5cm cubes
- • 2 sweet Spanish onions, finely chopped
- • 500g ripe sweet tomatoes, peeled and finely chopped
- • 5 tbsp Spanish extra virgin olive oil
- • 1 tsp sugar, sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Heat olive oil in a wide frying pan over medium-low heat. Add chopped onions with a pinch of salt, cooking gently for 15 minutes until sweet, soft, and lightly golden.
2
Phase 2
Add diced courgettes to the pan. Sauté over medium heat for 12 minutes until tender and lightly colored.
3
Phase 3
Add chopped tomatoes, sugar, salt, and pepper. Cook over low heat for 18-20 minutes, stirring frequently until the sauce reduces into a rich, glossy, thick pisto.
4
Phase 4
Adjust salt to taste and serve warm or at room temperature with plenty of rustic bread.