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Catholic Recipe: Stewed Zucchini, Peppers, and Tomatoes

    INGREDIENTS

  • 3 Tablespoons fruity olive oil
  • 1 green pepper, cut into 3/4 inch squares
  • 1 medium onion, chopped
  • 1 medium zucchini (about 6 ounces), cut into 1/2-inch slices, then cubed
  • 5 cloves garlic, minced
  • 3/4 pound tomatoes, skinned and diced
  • 1 Tablespoon minced parsley
  • Salt
  • Freshly ground pepper
  • Details

  • Serves: 6
  • Prep Time: 50 minutes
  • Difficulty:
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Spain

Also Called: Pisto Manchego

Pisto Manchego is a classic vegetable dish from La Mancha--land of Don Quijote--in the central plains of Spain. It can be served in a variety of ways--hot, cold, or enclosed in potato nests--and can be made up to a day in advance.

DIRECTIONS

Heat the oil in a large saucepan and sauté the pepper, onion, zucchini, and garlic until the onion is wilted. Add the tomato, parsley, salt and pepper and cook over medium heat, uncovered, for 30 minutes. At the end of the cooking time, turn up the heat to reduce the liquid--the stew should be thick, not soupy.

Recipe Source: Tapas: The Little Dishes of Spain by Penelope Casas, Alfred A. Knopf, 1985
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