Pisto Recipes

Steps:

• Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Season with pepper. Transfer to bowl. (Can be made 2 days ahead. Place plastic wrap directly onto surface of Pistou; refrigerate.)

Steps:

• Heat the oil in a large pan and fry the leeks and courgette for 5 mins to soften. Pour in the stock, add three-quarters of the haricot beans with the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
• Meanwhile, blitz the remaining beans and tomatoes, the garlic and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan. Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.

Steps:

• Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.
• Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.

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.

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook until soft, about 7 minutes. Stir in the zucchini, tomatoes, sugar, salt and pepper. After about 5 minutes, add 1/4 cup water and simmer, stirring often, mashing down on the vegetables as they soften. (A potato masher is useful.) Add more water if it cooks out before the vegetables are soft.
• When the vegetables are done and the mixture resembles a chunky purée, taste and adjust the seasoning if necessary. Add the eggs, stirring quickly to incorporate, and remove from heat.

Steps:

• Heat the oil & garlic in a large frying pan over medium heat.
• Saute the potatoes for 8-10 minutes or until lightly browned.
• Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
• Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
• Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.

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.

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.

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.

Steps:

• In a large skillet cook onion and garlic in hot oil till tender but not brown. Be careful not to burn them.
• Stir in tomatoes, zucchini slices, eggplant cubes, green pepper strips, red pepper strips, ham, sherry, basil, salt, and pepper.
• Cover and cook 5 minutes or till eggplant and zucchini are tender.
• If desired, stir egg into mixture or poach eggs on top.