Hello friends of Paulina Cocina. How do you say that all the members of this community are doing? On the day of the date we are going to take a trip back in time to learn the secrets of this incredible recipe. “Somewhere in La Mancha…”. Actually, in many places in La Mancha and throughout Spain, for many, many years, people have eaten this recipe. Since the time of Don Quixote. Or more. What are we talking about? Do you have any ideas? We are talking about Stitch.
Those from La Mancha say -obviously- that they add imagination to this very popular recipe. However, in one way or another, in all regions they say the same thing. It has its regional variations and there are as many recipes as there are Spanish homes. So let’s talk about the manchego ratatouille.
What is the Manchego ratatouille?
Pisto is a typical dish of Spanish cuisine, although it was also adopted by several Latin American countries. The story tells that the peasants of the region prepared it with the vegetables they obtained from the orchards.
It is prepared by cutting onion, green pepper, red pepper and tomato into small cubes, and fry them together in olive oil. Sometimes other vegetables such as zucchini or eggplant can also be added.
Ratatouille is a very versatile meal that can be served as a main dish or as a side dish. It can be eaten alone, with rice, with fried egg or with bread, among other options. It is very tasty and can be easily found in many restaurants and bars in the region, especially in the provinces of Toledo, Ciudad Real, Albacete, Cuenca and Guadalajara, although it can be ordered throughout Spain.
Manchego ratatouille can be served hot as a garnish for meat or fish dishes, or cold as an appetizer. It can also be mixed with beaten eggs to make a ratatouille omelette or rice can be added to make a complete and delicious dish.
In addition, it is a very easy dish to prepare at home, which is why it is also common to find it on the tables of families from La Mancha.
Definitely, If you visit the region of La Mancha, do not hesitate to try the authentic ratatouille from Manchego in any of the restaurants or bars that offer this delicious regional specialty.
What is the name of the ratatouille in Catalan?
The ratatouille in Catalan is called “samfaina”, which is also made with tomatoes, onions and peppers. However, the Catalan samfaina also usually has aubergine and garlic, and in some cases other vegetables such as zucchini, artichokes or mushrooms are added.
Samfaina is a very popular garnish in Catalan cuisine, and it can be served hot or cold as an accompaniment to meat, fish or rice dishes.
What can it be accompanied with?
It can be accompanied in different ways. Here are some options:
- Fried eggs: one of the most common ways to serve ratatouille is accompanied by fried eggs. The eggs can be placed on top of the ratatouille and broken so that the yolk mixes with the vegetables.
- White rice: can also be served with White rice. The rice is simply cooked separately and served together with the ratatouille.
- Pan: Ratatouille is a very tasty dish that can be enjoyed simply with bread. The bread can be used to dip in the vegetable sauce.
- Carne: It can also be served as a garnish for meats. It can be accompanied by pork, beef or chicken.
- Queso: another option is to add grated cheese on top of the ratatouille. The melted cheese adds extra flavor to the dish.
In general, Manchego ratatouille is a dish that can be combined with different foods. Try some of these options and find the one you like best. Then tell me what you think.
Can it be frozen?
To freeze ratatouille, you first have to let it cool down to room temperature.. You can then place it in freezer-safe containers or freezer bags, making sure there isn’t too much air in the container. Label the containers or bags with the freeze date so you know when you should consume it.
When you want to defrost it, it is better if you do it in the refrigerator for several hours or overnight. You can also defrost it in the microwave, but I recommend doing it on low power to avoid overcooking. Once defrosted, you can heat it in a skillet over medium heat until it is very hot before serving.
Traditional ratatouille recipe from La Mancha
- Yield: 4 personas
- Preparation time: 60 minutes
- 1 red pepper.
- 2 green peppers.
- 1 eggplant.
- 2 zucchini.
- 1 carrot.
- 4 tomatoes.
- 2 cloves of garlic.
- 2 onions.
- Ground black pepper.
- Virgin olive oil.
How to make original Manchego ratatouille step by step
- Place water in a saucepan and bring to a boil.
- Make a cross cut on the bottom of the tomatoes.
- Place the tomatoes in the water for 15 seconds and then place them in a bowl of ice water.
- Peel the tomatoes, cut them and reserve.
- Peel the garlic cloves and onion and chop
- Cut the vegetables into small cubes and reserve them separately.
- Heat the olive oil in a frying pan or casserole and place the garlic cloves and the onion and cook for 15 minutes.
- Add the peppers and cook for 15 minutes.
- Add the aubergine, zucchini and tomatoes and cook over low heat until the liquid released from all the vegetables has evaporated.
- Turn off the heat and let it rest so that the flavors are well concentrated.
The secret? Do it without haste, cook over a good, very slow heat, so that everything is sweet and guaranteed success!