Leamington and Warwick Living May - Jun 2024
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Add a few empanadas to the oil at<br />
a time – cooking for 4-5 minutes<br />
until golden brown. Serve on a large<br />
platter or board with the green sauce<br />
on the side.<br />
SHALLOT<br />
PISTO WITH<br />
MANCHEGO<br />
EGGS<br />
Pisto is a vegetarian Spanish dish<br />
similar to ratatouille or caponata.<br />
Here we’ve topped it with a crispy<br />
Manchego fried egg, making it the<br />
perfect brunch, lunch or even dinner.<br />
Serves: 4<br />
Preparation Time: 25 minutes (plus<br />
resting time)<br />
Cooking Time: 20 minutes<br />
4 tbsp sultanas<br />
50ml sherry vinegar<br />
60ml extra-virgin olive oil<br />
4 echalion shallots, peeled <strong>and</strong> cut<br />
into 2cm cubes<br />
1 red pepper, deseeded <strong>and</strong> cut into<br />
2cm cubes<br />
1 aubergine, trimmed <strong>and</strong> cut into<br />
2cm cubes<br />
2 courgettes, trimmed <strong>and</strong> cut into<br />
2cm cubes<br />
1 garlic clove, peeled <strong>and</strong> minced<br />
1 tbsp dried oregano<br />
4 ripe tomatoes, roughly chopped<br />
3 tbsp toasted pine nuts<br />
Salt <strong>and</strong> black pepper<br />
4 tbsp chopped parsley<br />
Vegetable oil, for frying the eggs<br />
100g Manchego, grated<br />
4 eggs<br />
1 big pinch smoked paprika, to serve<br />
Put the sultanas <strong>and</strong> sherry vinegar in<br />
a small bowl <strong>and</strong> leave to plump up.<br />
To make the pisto, put the extravirgin<br />
olive oil in a large, deep frying<br />
pan on a medium heat. Once it’s hot,<br />
add the echalion shallots <strong>and</strong> red<br />
pepper, <strong>and</strong> fry, stirring occasionally,<br />
for about 5 minutes, until soft. Add<br />
the aubergine, cook for 2 minutes,<br />
then add the courgette <strong>and</strong> cook,<br />
stirring from time to time, for a<br />
couple of minutes, until all the<br />
vegetables are soft.<br />
Stir in the garlic <strong>and</strong> oregano, cook<br />
for a minute, then add the tomatoes<br />
<strong>and</strong> cook on a very low heat, stirring<br />
occasionally, for 15-20 minutes, until<br />
they reduce <strong>and</strong> turn saucy. Strain<br />
the sultanas, discarding the vinegar,<br />
then add them to the pan with the<br />
pine nuts. Season to taste, then take<br />
off the heat <strong>and</strong> stir in the parsley.<br />
Add a little vegetable oil to a medium<br />
frying heat on a medium heat – add<br />
a little pile of grated Manchego <strong>and</strong><br />
once it’s melted crack an egg on top.<br />
Add a little more Manchego around<br />
the borders of the eggs. Fry until the<br />
egg white is set <strong>and</strong> the cheese is<br />
golden <strong>and</strong> crispy.<br />
Transfer the pisto onto dishes <strong>and</strong><br />
top with the eggs, then finish with a<br />
drizzle each of extra-virgin olive oil, a<br />
good pinch of smoked paprika <strong>and</strong><br />
pepper.<br />
ukshallot.com<br />
22 | www.minervamagazines.co.uk
Change language