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Receta Pisto de verduras, receta de la abuela Espiri (Fritada de verduras). Loli Domínguez. Recetas

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🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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La Cocina de Loli Dominguez
La Cocina de Loli Dominguez
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Recipe Information

Recipe Available
Video-Specific Recipe

Pisto a la Bilbaina

Cultural Context

Originating from the Basque Country, Pisto a la Bilbaina is a vibrant vegetable dish similar to ratatouille, showcasing the region's rich agricultural produce. Traditionally served with a fried egg on top, it reflects the rustic, home-cooked meals of Spanish families. Today, it is enjoyed across Spain, with variations that may include different seasonal vegetables or spices, making it a versatile dish for any occasion.

SpanishESmain
45 min
medium
4 servings
Servings4
800 g Tomate natural triturado
1 Berenjena
1 Calabacín
2 Dientes de Ajos
1 Pimiento rojo
2 Pimientos verdes (Italianos)
1 Cebolla
Al Gusto Sal
1 Cucharadita de azúcar
Aceite de oliva virgen extra

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

eggplant

💰Cheaper: zucchini

Zucchini is more readily available and cheaper.

1

Chop the eggplant, zucchini, garlic, red pepper, green peppers, and onion.

2

In a pan, heat olive oil and sauté the chopped vegetables until they are soft.

3

Add the crushed tomatoes and stir well.

4

Season with salt and add sugar if the tomatoes are acidic.

5

Cook until the mixture thickens and the flavors meld.

Cooking Techniques

sautéing

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarianvegan

Allergens

eggs

Also Known As

PistoSpanish Ratatouille
Local Name: Pisto a la Bilbaina

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