Braised summer vegetable pisto with emerald sauce & fried egg
Gutsy flavours and bright colours on the plate make this imaginative vegetarian dish a winner for a light weekend lunch
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 mins
Cook 45 mins
Vegetarian
- For the pisto, heat the oil in a deep frying pan and add the onion. Fry for a few mins, add garlic, then cook for a few mins more. Add the peppers and cook over a medium heat for 5 mins. Now add the tomatoes, the bay and courgettes and cook for about 30 mins, seasoning well.
- Meanwhile, make the sauce. Drop the parsley in a pan of boiling water and cook for 1 min. Drain and immediately run under a cold tap, then shake off excess water. Put the garlic in a pan of cold water, bring to the boil, then drain and repeat with a fresh batch of water (this gets rid of the garlic's strength). Add stock and simmer until the garlic is soft and the liquid syrupy. Purée with the parsley until smooth. Season.
- For the eggs, add a glug of olive oil to a pan. When smoking hot, crack in the eggs - they will splutter but go deliciously crisp at the edges. Serve the pisto on toast, topped with egg, drizzled in the sauce.
Per serving
448 kcalories, protein 19.0g, carbohydrate 47.0g, fat 22.0 g, saturated fat 4.0g, fibre 9.0g, sugar 17.0g, salt 0.95 g
Recipe from Good Food magazine, June 2010.
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http://www.bbcgoodfood.com/recipes/531664/
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Ingredients
FOR THE PISTO
- 4 tbsp extra-virgin olive oil
- 1 onion , chopped
- 2 garlic cloves , chopped
- 2 green peppers , diced
- 3 red peppers , diced
- 4 very ripe tomatoes , chopped
- 1 bay leaf
- 4 medium courgettes , diced
FOR THE EMERALD SAUCE
- 1 bunch flat-leaf parsley , leaves picked
- 30 large garlic cloves , (about 2 heads) peeled
- 250ml vegetable stock
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Gooseberry, elderflower & vanilla fools
Catch the gooseberries during their brief summer season to create this wonderful summer dessert
6
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 45 mins
Cook 45 mins
Vegetarian
Ingredients
FOR THE PISTO
- 4 tbsp extra-virgin olive oil
- 1 onion , chopped
- 2 garlic cloves , chopped
- 2 green peppers , diced
- 3 red peppers , diced
- 4 very ripe tomatoes , chopped
- 1 bay leaf
- 4 medium courgettes , diced
FOR THE EMERALD SAUCE
- 1 bunch flat-leaf parsley , leaves picked
- 30 large garlic cloves , (about 2 heads) peeled
- 250ml vegetable stock
Per serving
448 kcalories, protein 19.0g, carbohydrate 47.0g, fat 22.0 g, saturated fat 4.0g, fibre 9.0g, sugar 17.0g, salt 0.95 g
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