Wednesday, October 6, 2010

Recipe: Pisto

Being in Spain reminds me of the time I walked the Camino de Santiago, a 600 mile / 30 day pilgrimage across northern Spain with my sister and childhood pal Matthew. We walked through vineyards, across farms, through cities with festivals, along highways and on small, picturesque paths all the way from southern France to Santiago de Compostela in western Spain. It was a fantastic and life-changing experience.

This is me upon reaching the cathedral in Santiago.

And this is us a few moments later...

By the way, I'm getting to the recipe part of this entry.....

At night, we stayed in alburgues, public dormitories run by either churches or local governments. Alburgues cost 1 or 2 Euros / night and only allow pilgrims with a pilgrim passport to stay.

When luck would strike, the person running the alburgue would cook a traditional dinner. So being in Barcelona has given me a major hankering for Pisto, a healthy and easy-to-prepare dish that we ate often on the Camino.  I found a recipe here and made it for Ted:


1. Dice 8 tomatoes.  If you have the time / energy, peel and deseed.

2. Dice one red pepper, green pepper, large onion, zucchini and two carrots.

3. Using low heat and a fair amount of olive oil, saute the onion and peppers until the onions are transluscent.

4. Next, add the carrots and zucchini.

5.  Once all vegetables are tender, add the tomatoes and a bay leaf, if you have one.  Throw in a pinch of sugar to reduce the acidity of the tomatoes.  Adjust with salt and pepper.

6.  Reduce heat and cook for an hour or more, depending on how much water the tomatoes have.

7.  Serve pisto over pasta or rice and if you like, put a fried egg on top.  Enjoy!

1 comment:

  1. I had no idea you walked the Camino de Santiago -- so awesome!! And that dish look delish. Adding to my recipe rotation.