Manchego Cheese With Spicy Pisto Recipes

PISTO MANCHEGO (SPANISH RATATOUILLE)

Steps:

• Bring a pot of water to boil. Add tomatoes and leave them for 2-3 minutes until the skin starts to break. Remove to a colander and let cool off. Then peel the skin and chop your tomatoes.
• Preheat olive oil in a dutch oven or another heavy pan with the lid, on a moderate heat. Then saute onions for 5 minutes, uncovered.
• Add chopped garlic and saute for few more minutes.
• Add peppers and cook for 5 more minutes.
• Reduce the heat to low, add zucchini and tomatoes, a little bit of salt and pepper and put the lid on. Let cook covered for about 30 minutes, stirring it occasionally.
• Check for seasoning and adjust with salt and pepper as needed. Add smoked paprika, if using, sherry vinegare, and mix all together.
• Place it in a serving bowl, drizzle extra virgin olive oil, shave over some Manchego Cheese, sprinkle on some parsley and serve with bread. Enjoy!

ALMOND, PARSLEY AND MANCHEGO PESTO

Steps:

• Put the almonds in a food processor and pulse until finely ground. Add the parsley, garlic, lemon zest, marjoram and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

OVEN-BAKED FLATBREAD WITH PESTO, MERGUEZ SAUSAGE AND MANCHEGO CHEESE

Steps:

• Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth for approximately 7 minutes. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out into a freeform rectangle about 1/4-inch thick. Preheat oven to 450 degrees F. Lightly oil a baking sheet, place the dough on the sheet and prick the surface with a fork. Bake for 10 to 12 minutes until lightly golden brown.
• Place all ingredients in a food processor and process until smooth.
• Spread each flatbread with a few tablespoons of the pesto. Top the pesto with the merguez, ramps, manchego and tomatoes. Season with freshly ground black pepper. Place the flat bread back in the oven and bake for 5 minutes to heat through.
• Remove the flatbreads from the grill and sprinkle with Parmigiano-Reggiano.

PISTO MANCHEGO

Steps:

• Pre-heat your oven at 200˚C/400˚F/Gas Mark 6.
• In a large oven-proof frying pan, heat the oil and add the chopped garlic, onions and peppers and cook on a gentle heat for 5 minutes. Add the chopped courgettes and cook for a further 5 minutes.
• Add the chopped tomatoes, oregano and a splash of water, season with salt and a pinch of sugar and cook on a gentle heat for 10 minutes, making sure you stir the mix regularly.
• Remove the pan from the heat and with the help of a spoon make 4 holes is the sauce. Crack one egg into each hole and place the pan in the oven.
• Bake for 8 to 12 minutes, depending on how you like your egg cooked. Serve with some grated manchego cheese and some toasted sourdough bread.

PISTO MANCHEGO

Steps:

• Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
• Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
• Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

PISTO MANCHEGO

Steps:

• In a large saucepan cook the onions and the bell pepper in the oil over moderately low heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 5 minutes. Add the tomatoes, the zucchini, the parsley, the chorizos, the salt, the black pepper, and the sugar and simmer the mixture, stirring occasionally, for 40 minutes. Transfer the chorizos with tongs to a cutting board and slice them thin. Stir the vinegar into the tomato mixture, transfer the pisto to a serving bowl, and arrange the chorizos and the hard-boiled eggs on top.

MANCHEGO CHEESE WITH SPICY PISTO

Steps:

• First make the spicy pisto. Heat the olive oil in a wok, add in the onion and garlic and fry gently, stirring often, until soft, around 5 minutes.
• Add the eggplant, red pepper, and chorizo and fry, stirring now and then, for 3-4 minutes.
• Add the zucchini and tomatoes and cook for a further 5 minutes.
• Season with salt and freshly ground pepper and mix in the parsley, basil and the olives.
• Coat the manchego cheese in the beaten egg, then the flour and then the breadcrumbs.
• Heat the olive oil in a large, heavy-based frying pan. Add in the coated manchego and fry gently until crisp and golden on both sides.
• Serve with the pisto.