Author: Esther Vallado, Spain
Asturian “pisto” or Asturian ratatouill, is a traditional recipe from the region of Asturias, north-Cantabric coast of Spain.
- ½ kg of onions
- 1 kg of peppers
- 1 kg of tomatoes
- 600 g of auvergines
- 1 egg
- Garlic, parsley, oil and salt
Pour some olive oil in a frying pan. Chop the onions, the garlic and the parsley finely and put them in the pan when the oil is hot. When it’s nearly done, we add the salt and the finely chopped pepper (if the pepper has been previously baked, even better). When the onion is well done – which takes a long time of waiting and stirring to avoid it sticking to the pan – we add the chopped tomato and the chopped auvergines, previously salted for about 30 minutes to get rid of their sourness. We adjust the salt if needed and let the mix fry slowly until done. In that moment, and while we keep on stirring, we add a beaten egg and continue stirring until it’s done. Some cooks prefer not to break the egg, but fry it and put it on top of the pisto, for the consumer to break it in his/her own time. This last version is the one shown in the picture.
In spring we can substitute the aubergines by courgettes.