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A Spanish vegetable dish originally from La Mancha, south of Madrid. Pisto can include chopped tomatoes, sweet red or green peppers, onions, garlic, mushrooms, eggplant and sundry other vegetables all cooked together. Sometimes ham or other meat is added. This Spanish favorite can be eaten hot or cold, served as a main course, side dish or appetizer.
Gourmet | July 1990
by Marjorie Altman: Philadelphia, Pennsylvania
yield: Serves 6
2 onions, chopped
1 red bell pepper, chopped
1/3 cup olive oil
2 garlic cloves, minced
4 tomatoes, peeled, seeded, and chopped
3 zucchini, halved lengthwise and cut crosswise into 1/2-inch pieces
1/2 cup minced fresh parsley leaves
2 chorizos (cured spicy pork sausage, available at Hispanic markets and some specialty foods shops), peeled
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
2 teaspoons red-wine vinegar
- 2 hard-boiled large eggs, chopped
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.