Manchegopotatoes Best Recipes

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PISTO MANCHEGO

2004-08-20



Pisto Manchego image

Provided by Marjorie Altman

Categories     Onion     Pork     Tomato     Appetizer     Side     Sausage     Zucchini     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 13

Ingredients:

  • 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

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.

Top Asked Questions

  1. Can you eat Manchego in the US?
    "In the US there was almost no sheep's milk," he says. "That was a space that Manchego could come and inhabit. Good Manchego, the first ones that were coming, they are very easy to eat—they are not super salty, not super sweet, they have the sort of tanginess of the manchega milk.
  2. How do people eat potatoes in France?
    Another popular way to eat potatoes in France is in the form of a gratin, a kind of fancy, creamy casserole finished with a browned crust. It's made by layering sliced boiled potatoes with cream or béchamel sauce and a cheese like gruyère, and baking until hot and inviting.
  3. What is Manchego cheese?
    Manchego is a Spanish sheep's milk cheese that has PDO status, meaning that it can only be produced in certain provinces within the region of La Mancha, south of Madrid, in the country's high central plateau. Spain's most popular cheese, Manchego's texture can vary depending on how long it is aged.
  4. What is a pot potato dish?
    Potato dishes. A dish of mashed potatoes, butter, and whole milk or cream. An indent in the mashed potatoes is made to form a well into which bacon cubes that have been fried along with some sliced onions are placed.

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