Recipe - Pisto Manchego

One half cup Plus 1 tablespoon olive oil
4 lg Onions; coarsely chopped
3 Green bell peppers; stemmed,
seeded, Cut Into Large Dice
3 md Zucchini; cut into large
dice
2 teaspoon Salt
6 md Tomatoes; peeled, seeded,
and Coarsely Chopped
1 Egg; lightly beaten
1 One half Hardboiled egg; whites minced
and Yolks Crumbled, For
Garnish

yolks crumbled, for garnishIn a large heavy skillet, heat One half cup of the
olive oil over mediumhigh heat until it is very hot. Add the onions and
cook for 2 to 3 minutes, stirring constantly, until golden. Add the peppers
and cook for about 4 minutes more, or until tender and golden. Add the
zucchini and salt and stir together for 1 minute more. Cover the pan and
reduce the heat to its lowest possible point (use a heat proof pad if
necessary). Cook for 20 to 25 minutes, stirring occasionally, until the
vegetables are very tender. Meanwhile, heat the remaining tablespoon olive
oil in a large, heavy saucepan, add the tomatoes and bring to a simmer over
moderate heat, stirring and mashing them against the sides of the pan. Cook
rapidly, uncovered, until most of the liquid has evaporated and the
tomatoes have broken down into a thick, notquitesmooth puree. Stir the
tomatoes into the vegetable mixture, then pour in the beaten egg, stirring
constantly. Simmer gently for about 10 seconds but do not let the mixture
come to a full boil. Taste for seasoning and serve immediately, garnished
with the hardboiled egg. Yield: 6 servings Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6210

Posted to MCRecipe Digest V1 #292

Date: Sun, 10 Nov 1996 21:52:58 0600

From: Pat Asher asher@mcs.com