We are busy preparing for our annual pop-up tapas bar at the Silk Mill in Frome. Unfortunately, I can’t do all the cooking this year due to recent back sugery – which has also meant less blogging in recent weeks, although I’m now on the mend – but I can still experiment with new dishes for our menu.
I thought I’d try making a pisto because after our tapas bar last year people suggested we add more vegetarian dishes. We were trying to be authentically Spanish as possible in our bar – Spain is a particularly keen meat-eating nation – so subconsciously probably didn’t offer a huge range of vegetarian dishes.
Pisto is a summer classic and a Spanish version of ratatouille. It’s a great recipe to use up a glut of aubergines, courgettes and peppers. Roasting most of the veg in the oven as I’ve done here makes it far easier than frying all the individual vegetables separately. It also uses less oil, making it cheaper and healthier too. I’ve added cumin seeds to this for a Moorish flavour, along with the more conventional dried oregano.
Pisto is good served at room temperature as part of a tapas spread, or hot with an fried egg on top for brunch. Either way, make sure you have some robust sourdough with which to mop up those lovely oily juices. It’s also great with the deliciously salty mojama, dried tuna which is made in Cádiz province, or a few slices of Manchego, washed down with a chilled manzanilla (my current favourite is La Gitana).
Serves 6 as a tapa
6 tbsp extra virgin olive oil
2 aubergines, diced
2 courgettes, thickly sliced
2 large red peppers, diced
2 large onions, sliced
6 cloves of garlic, skin on, lightly smashed with the side of a large knife
1 tsp cumin seeds
1 tsp of dried oregano
1 tsp of coarse sea salt
400g ripe tomatoes, scalded in hot water for 1 minute, then skinned and roughly grated
¼ tsp sherry vinegar (optional)
chopped parsley to serve
Heat the oven to 200°C fan (220°C, gas mark 7). Place the oil (reserving 1 tsp), aubergines, courgettes, peppers, onions and garlic in a few large trays, making sure the vegetables are in a single layer otherwise they’ll just go soggy. Sprinkle with the cumin, oregano and salt and mix well. Put in the oven for 20 minutes, stirring once, until just starting to caramelise.
Meanwhile, heat the remaining 1 tsp of oil in a saucepan on a medium-high heat and add the grated tomatoes. Simmer for 10-15 minutes until broken down into a sauce.
Mix the roasted veg with the tomatoes and adjust the seasoning. Leave to cool and serve at room temperature.
If you double the recipe, you can use half the roasted veg for a pisto and goat’s cheese tart. Use a sheet of ready rolled puff pastry, spreading sundried tomato pesto on top, followed by the pisto. Dot with some goat’s cheese (I used about 100g of cheese here) and some halved cherry tomatoes. Bake it for about 25 minutes in an oven preheated to 180°C fan (200°C, gas mark 6) and sprinkle some basil on after you take it out.