Manchego Cheese With Spicy Pisto Recipes

PISTO MANCHEGO

Steps:

• Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
• Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
• Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

PISTO MANCHEGO

Steps:

• In a large heavy skillet, heat 1/2 cup of the olive oil over medium high heat until it is very hot. Add the onions and cook for 2 to 3 minutes, stirring constantly, until golden. Add the peppers and cook for about 4 minutes more, or until tender and golden. Add the zucchini and salt and stir together for 1 minute more. Cover the pan and reduce the heat to its lowest possible point (use a heat proof pad if necessary). Cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender.
• Meanwhile, heat the remaining tablespoon olive oil in a large, heavy saucepan, add the tomatoes and bring to a simmer over moderate heat, stirring and mashing them against the sides of the pan. Cook rapidly, uncovered, until most of the liquid has evaporated and the tomatoes have broken down into a thick, not quite smooth puree.
• Stir the tomatoes into the vegetable mixture, then pour in the beaten egg, stirring constantly. Simmer gently for about 10 seconds but do not let the mixture come to a full boil. Taste for seasoning and serve immediately, garnished with the hardboiled egg.

PISTO MANCHEGO

Steps:

• In a large saucepan cook the onions and the bell pepper in the oil over moderately low heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 5 minutes. Add the tomatoes, the zucchini, the parsley, the chorizos, the salt, the black pepper, and the sugar and simmer the mixture, stirring occasionally, for 40 minutes. Transfer the chorizos with tongs to a cutting board and slice them thin. Stir the vinegar into the tomato mixture, transfer the pisto to a serving bowl, and arrange the chorizos and the hard-boiled eggs on top.

PISTO MANCHEGO WITH EGGS

Steps:

• Heat the oil in a large, heavy, nonstick skillet over medium heat and add the onion. Cook, stirring often, until just about tender, about 5 minutes. Add the garlic and cook, stirring, for a minute or two, until fragrant. Stir in the squash and 1/2 teaspoon salt, and toss together for about 5 minutes, until the squash is coated with oil and beginning to soften. Add the tomatoes, sugar, and salt to taste (3/4 to 1 teaspoon), and turn the heat to medium-high. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the juice from the tomatoes plus 1/4 cup water, stir together, turn the heat back down to medium-low and cook, uncovered, for 30 to 35 minutes, until the vegetables are soft and easy to mash, stirring often and adding water as necessary, every 10 minutes or so as the mixture cooks down and begins to stick to the pan. From time to time press down on the squash with the back of your spoon so that it breaks down somewhat. Taste, adjust the salt, and add lots of pepper.
• Using the back of your spoon, make 6 wells in the vegetable mixture and break an egg into each well. Sprinkle with salt and pepper. Cover the pan and cook until the eggs have set, about 6 to 8 minutes (the whites should be set but the yolks should still be runny). Serve, using a spatula to dish out portions of pisto topped with an egg.

PISTO MANCHEGO (SPANISH VEGETABLE STEW)

Steps:

• Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
• Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
• Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Divide vegetable stew amongst 4 plates and top each with a fried egg.

MANCHEGO CHEESE WITH SPICY PISTO

Steps:

• First make the spicy pisto. Heat the olive oil in a wok, add in the onion and garlic and fry gently, stirring often, until soft, around 5 minutes.
• Add the eggplant, red pepper, and chorizo and fry, stirring now and then, for 3-4 minutes.
• Add the zucchini and tomatoes and cook for a further 5 minutes.
• Season with salt and freshly ground pepper and mix in the parsley, basil and the olives.
• Coat the manchego cheese in the beaten egg, then the flour and then the breadcrumbs.
• Heat the olive oil in a large, heavy-based frying pan. Add in the coated manchego and fry gently until crisp and golden on both sides.
• Serve with the pisto.