VERY EASY RATATOUILLE
Making ratatouille is very easy, especially in summer, when the vegetables in the garden are at their best.
Freshly picked tomatoes, zucchini, eggplant, peppers and onions, whether from your garden, that of a family member or friend or the local market you visit regularly, now is the time to make the most of them and there are no excuses.
Ratiotto is not only very easy to prepare, but also extremely practical. It is best to make a good amount and store it in the refrigerator for the following days.
It is the perfect side dish for many dishes and a good base for others.
You don’t have to be a master in the kitchen, just know how to cut the ingredients, and know how to cook them in the right order, start with the onion, continue with the pepper, then the eggplant, followed by the zucchini and finally the tomato, preferably peeled.
What else do you need? Extra virgin olive oil and salt, plus a splash of white wine, which is actually optional, but goes very well with it, giving it flavor and aroma.
Making a ratatouille takes time, taking it slow is better.
There is another important thing for your ratatouille to turn out well, it is time, I would like to tell you that this recipe is made in a moment, but it is not like that, you need a good while.
As you add the different vegetables, you have to let them cook, sauté the onion, then the pepper, then the eggplant, and before the tomato the zucchini, which contains the most water and cooks faster.
Finally, add the tomato, white wine and let it cook for about 35-40 minutes.
Pisto in Spain is typical of La Mancha, it is the classic Manchego pisto, but Murcian pisto is also common and of course Valencian, all of them regions with extensive orchards and first-class products.
The reality is that pisto is made all over the country and it is a classic side dish, with meat or fish, with egg, with ham, ratatouille is the best.
Do you like this recipe? Do you usually prepare it? Tell me in the comments…
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I leave you the recipe below.
PISTO MUY FÁCIL
Ingredients
- 1 cebolla
- 1 pimiento grande (verde o rojo)
- 1 berenjena grande
- 1 calabacín
- 4 tomates pera maduros
- 1 pizca sal marina
- 2 cda aceite de oliva virgen extra
- 1/2 taza vino blanco seco
Instructions
- Añade el aceite a la sartén y sofríe la cebolla cortada en brunoise (trocitos pequeños).
- Cuando la cebolla empiece a dorarse, añade el pimiento verde, también cortado en trozos pequeño.
- Después la berenjena, cortada en cubos.
- A continuación el calabacín, también cortado en trocitos regulares.
- Sazona con sal marina, si te gusta la pimienta añádela también, recién molida mejor que mejor.
- Baja el fuego, remueve y deja sofreír un rato.
- Mientras escalda los tomates, pon agua a hervir, hazles una incisión en forma de cruz en uno de los extremos y escáldalos durante 45 segundos, retira el agua y enfríalos rápidamente.
- Pela los tomates, verás cómo la piel sale sola. Córtalos también en cuadraditos.
- Añade los tomates cortados al sofrito, mezcla bien.
BÁSICOS, LOW CARB, MISSBLASCO, MUY FÁCIL, PISTO, RECETA SANA, SALUDABLE