The BEST RATATOUILLE EVER: Making a Traditional Spanish Pisto

today we are making a traditional Spanish Pisto this is basically a ratatouille with vegetables and extra virgin olive oil bienvenidos welcome guys to another fabulous episode of Spain on a fork now the dish we're making today Pisto is very popular throughout all of Spain however it does differ from region to region some regions use different ingredients other regions add different ingredients the one that we're making today is the most traditional one made with the simplest ingredients you can enjoy this pisto as a side dish or even better as a main course with a perfectly fried egg on top for an incredible dish now the secret to this pisto guys make sure that use the freshest vegetables possible and if you can get them organic even better and the second thing is the olive oil make sure use a good quality extra virgin olive oil as this is what really flavors this pisto I mean check this out the only seasonings we're using here it's just fine sea salt and freshly cracked black pepper no fine herbs nothing else the extra virgin olive oil is what really flavors it make sure you use a good one for this recipe I'm gonna be using a Spanish olive oil from the Georgetown olive oil company they sent this to me to try out here on Spain on a Fork this there Hojiblanca Spanish extra virgin olive oil amazing stuff perfect for this dish you're talking Spanish pisto Spanish extra virgin olive oil marriage made in heaven every kitchen needs a bottle of this amazing Spanish olive oil link below where you guys can and should get this amazing olive oil alright guys let's get started let's begin by grabbing one large brown onion and we're gonna cut this into large chunks and as I'm cutting my onions I like to have a paper towel underneath for an easy clean up and also you know I like to remove between 1 to 2 of the outer layers the secret here guys is you wanna cut this into large chunks not small ones that way this pisto has some texture about that size right there is perfect for the next ingredient we are going to grab five large cloves of garlic we will remove the skins from them I like twist them the skin is easily removed alright let's come back to our garlic's what we're gonna do here guys is we are going to thinly slice these moving on we've got one green bell pepper and one red bell pepper again we're gonna cut this into large chunks this is how I always like to cut my bell peppers for an easy cleanup that way those seeds right there don't get all over the cutting board you kinda wanna cut around it look at that and again guys we're gonna cut this into large chunks you know that's the secret of this pisto you don't want to cut them too small that way it has a beautiful texture to it so these look at that about half an inch squares big chunks guys again about half an inch squares okay guys the last ingredient to cut one large zucchini I like to cut off the ends we´ll discard that then we´re gonna cut this in half lengthwise okay then another slit right down the middle and then chunks about a quarter inch apart okay guys our vegetables are cut now we can start cooking our pisto the secret here is we're gonna be cooking these vegetables in a low medium heat we're basically gonna be poaching them not frying them that way they can fully absorb that beautiful extra virgin olive oil and give them a nice soft texture the pan I'm using for this is a saute pan this is about a 9-inch size you can use whatever kind of pan that you like let's go ahead and heat this with a low medium heat and I'm gonna add a generous portion of this Georgetown Hojiblanca extra virgin Spanish olive oil I would say about a quarter cup okay guys after heating our extra virgin olive oil for about a minute to two minutes let's go ahead and add our slices of garlic in there and start mixing them around in that beautiful extra-virgin olive oil let me tell you the aromas of this olive oil are insanely delicious about one minute after adding these garlic's in there let´s add our chunks of onion and again mix it around so basically guys we're gonna be cooking and stirring this constantly the secret here again we don't want to burn any of the vegetables we just want to poach them so they're nice and soft so for these onions we're gonna go about five minutes we just want to see them to be nice and translucent okay guys so it's been about five minutes since we added the onions into the pan they're nice and translucent which means that they are nice and soft now so now let's grab our chopped bell peppers and let´s add them into the pan both the green and the red and again continue to mix this so it's been about ten to eleven minutes since we added the bell peppers into the pan at this point this should be nice and soft gonna have to be perfectly completely soft as they're gonna continue to cook as we add more ingredients in here so at this point let's add our zucchini in there and once again continue to mix so now what we're doing with this here we're going to continue to mix it we just want the these zucchini pieces to be nice and translucent which they're starting to get there then we're gonna season everything and then we gonna add the last ingredient which is the tomatoes traditionally people use fresh tomatoes to make a pisto but you know more and more people these days are busier and whatnot and even my mother who´s older you know what I mean they're using canned diced tomatoes why for when it makes things easier for two you always have the best tomatoes you know when tomatoes are not in season you don't want to use tomatoes that aren't ripe in a pisto when you use the canned ones you're always guaranteed to have beautiful tomatoes alright guys so it's been about eight minutes since I added the zucchini into the pan and as you can see here it's becoming nice and translucent and we don't want to overcook it that way it doesn't fall apart okay so at this point let's season it let's grab a generous pinch of some fine sea salt throw it in there some freshly cracked black pepper put as much as you like I love freshly cracked black pepper and let's mix this together alright once our seasonings are well mixed in there it's time to add the last ingredient now like I told you guys earlier traditionally you use fresh tomatoes but more and more people are using the canned tomatoes now why because they're always ripe they're always delicious and you can always get this all year round so two 15 ounce cans guys and again let's season now the tomatoes with a little sea salt freshly cracked black pepper don't be afraid to season your food that way it's full of flavor and last but not least let´s add a pinch of some white sugar this is gonna cut some of that acid from the tomatoes and now comes the fun part let's mix this all together and we're gonna see how this pisto is gonna come together okay guys so there's some good news here at this point once we add the tomatoes everything's well mix we can finally stop stirring this we're gonna let this simmer you can go as long as you want here remember we are on low medium heat so nothing is gonna burn here you can even go to a low heat I'm gonna leave this to simmer you know about ten to fifteen minutes that way all these flavors can truly develop but if you need this quicker you know you're on the run you're on the go you can hit this to like a medium high heat and it'll thicken up a lot quicker so we've been simmering this between 10 to 12 minutes all these flavors have beautifully developed again you can leave this here longer or you can leave it shorter if you were to go shorter just make sure to turn up the heat that way everything can develop together and as you guys can see also in this pisto I've got a nice little sauce right there that's how I like to serve it that is how my mother likes to make it certain people don't like there pisto to have that sauce right there they want to be completely dry you know like that so that's how you want to make your pisto before you add the canned diced tomatoes into the pan make sure you drain through a sieve and it'll get rid of all that liquid and then you just have the chunks of tomato and then you won't have this little sauce right here but trust me you want that sauce right there this gives it such an incredible flavor alright guys we are done here let's go ahead turn off the heat and remove this okay guys our pisto is done again like I told you guys earlier you can serve this as a side dish or as a main course with a fried egg on top that's exactly how we're going to serve it so let's go ahead and fry up a perfect egg we're gonna heat this to a medium-high heat we´re gonna add a generous portion of this georgetown olive oil the extra virgin one about right there about two tablespoons alright guys we've been heating this oil for two minutes so it's ready to go we don't want to get to a smoking point let's add one egg in there then guys these are organic free-range eggs it does make a difference so the secret to perfectly frying an egg at least Spain style is you guys can see how much olive oil is on there right you want to grab that hot oil okay start putting it on top of the egg basically in Spain when you get a fried egg either at home or you go to a restaurant we never flip the egg what you do is you´re cooking the top part with the extra virgin olive oil this gives it an insane amount of flavor alright this egg is done look at that 2 minutes drain the oil from the egg put it on the plate okay guys now I'm gonna grab some of this beautiful pisto look at this this looks incredible add some to a shallow bowl for presentation oh my goodness this looks incredible we'll top it off with our fried egg again guys you guys can skip this this is a total vegan dish but with a fried egg it takes it to the next level quickly salt that egg and a little bit of black pepper okay guys our pisto is done seriously it smells so amazing here words can't describe how good this is let's give this a try and see how it tastes look at that beautiful creamy egg yolk man oh man this looks so good here we go Bravo first things first those vegetables such a beautiful texture to them you almost don't have to chew them they're just so soft and tender that's the secret to a beautiful pisto you wanna poach the vegetables not fry them incredible flavors and that extra virgin olive oil that Spanish one from the Georgetown olive oil company it's what really flavors the pisto absolutely delicious and then that fried egg on top you know that's an extra that's how I like to eat it and a lot of people here in Spain eat it like that too as a main course it´s just that creaminess from the yolk mixed in with the vegetables explosion of flavor before I go I'd like to thank the folks over at the Georgetown olive oil company for sending me over that beautiful Spanish extra virgin olive oil it is absolutely amazing again guys link to their shop in the description box below if you enjoyed today´s video hit that like button leave me a comment below and if you´re not subscribed smash that subscribe button until the next time...Hasta Luego!!

Channel: Spain on a Fork

Views: 65,353

Keywords: traditional spanish pisto, spanish pisto, traditional pisto, pisto, ratatouille, ratatouille with vegetables, ratatouille with vegetables and olive oil, vegetables, olive oil, pisto with vegetables, pisto with olive oil, traditional spanish ratatouille, gluten free, low carb, recipe, gerogetown olive oil, video, episode, spain on a fork, albert bevia, yt:cc=on

Id: x6FP6lgP4os

Length: 12min 32sec (752 seconds)

Published: Mon Aug 12 2019