Pisto recipe index
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The ratatouille of the iaiaia: tradition and flavor
The vegetable ratatouille is a dish that my mother used to cook. It is a way to take advantage of seasonal vegetables and, at the same time, to savor them as they deserve. It is a very versatile dish: you can enjoy it as a main dish or as a side dish.
The pisto manchego is a traditional recipe of Spanish gastronomy, especially linked to La Mancha, although nowadays it is prepared all over Spain. Its origin is humble: it was born as a way to take advantage of fresh vegetables from the garden. Over time, this ratatouille recipe has evolved and adapted to each region.
If you are wondering how to make ratatouille, you will be pleased to know that this dish has Arab roots. In fact, there is a similar stew called alboronía, considered by many to be the ancestor of today’s vegetable ratatouille.
Today I show you the ratatouille recipe that I prepare at home, with that homemade and traditional touch that we like so much. If you are looking for an original ratatouille recipe or you feel like trying a more southern style like the Andalusian ratatouille, I will also tell you some variants.
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Basic information for preparing vegetable ratatouille
- Preparation time: 10min
- Cooking time: 20 min
- Total time: 30min.
- Portions: 4
- Difficulty level: low
- Category of dish: side dish / main dish
- Origin: Arabic
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Ingredients for ratatouille (4 persons)
- 2 potatoes
- 2 courgettes
- 2 green peppers
- 2 onions
- 2 tomatoes
- Olive oil
- Salt
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How to make vegetable ratatouille step by step
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Preparation of vegetables:
Wash all the vegetables well.
Peel the potatoes and onions.
Remove the seeds from the peppers.
Cut all the vegetables into small cubes (better if they are of similar size).
Reserve the tomatoes in a separate bowl, as we will add them later.
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Cooking the ratatouille:
In a large frying pan, heat a good splash of extra virgin olive oil.
Add all the chopped vegetables except the tomato.
Sauté over medium heat with a pinch of salt, stirring occasionally, until the vegetables are soft and tender.
When the vegetables are almost ready, add the chopped tomato.
Cook for a few more minutes, just enough so that the tomato integrates but does not fall apart completely.
And that’s it! Your vegetable ratatouille is ready to serve.
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Tricks to make your vegetable ratatouille perfect
Prick the vegetables: If they are soft when pricked with a fork, they are ready.
Do not overcook the tomato: This will prevent the ratatouille from becoming watery or pasty in texture.
Extra virgin olive oil: It always tastes better.
You can accompany it with fried egg or even serve it as a filling for empanadas.
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Variants of ratatouille according to the region
The ratatouille has many versions depending on the area:
Pisto manchego: It usually has more tomato and is served with fried egg.
Andalusian ratatouille: With red bell pepper and, sometimes, eggplant.
Samfaina catalana: Similar but with more tomato and garlic.
Titaina valenciana: Includes pine nuts and tuna.
Basque ratatouille (piperrada): Focused on peppers and tomato.
Pisto murciano: With more onion and green peppers.
Alboronía: The original Arabic version, with pumpkin and eggplant.
Tumbet mallorquín: Baked version, in layers.
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