The tracks are a delicious and nutritious mix of vegetables It has almost as many varieties as there are regions, because in each zone and in each season, the peasants, in the past, cooked what the garden gave them.
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The ingredients are usually based on tomato, onion, oil and salt, but then there are variations with respect to the pepper, the zucchini or the aubergines, and some lead to pumpkin, with all the color that this entails on the table.
As we know that when we talk about regional foods, susceptibilities can be hurt unintentionally, we have resorted to traditional recipes of different styles, whose origin you can check, to make sure we get it right and that you enjoy the most authentic tracks. Most are for four people, except for the manchego.
The mother and father of all tracks
In Gaditano Gastronomic Group, tell us about the Arab origin of this Andalusian pisto that they consider the mother of all pisto and propose their homemade recipe:
- You peel four aubergines and half a kilo of pumpkin, chop them, boil them for 10 or 15 minutes to soften and reserve.
- Meanwhile, you dice a small zucchini (unpeeled) and chop an onion, as well as three cloves of garlic.
- Sauté everything in a saucepan until the onion is golden brown.
- Then you remove the casserole from the heat, add a teaspoon of sweet paprika, a tablespoon of vinegar and pepper.
- Mix well and return it to the fire, adding half a kilo of peeled, ginned and chopped tomato.
- Let it sauté for about 5 minutes and add the eggplant, pumpkin and salt.
- Cover the casserole and let it cook over low heat until everything is just ready to cook.
- Rectify with salt and remove.
In order to give a recipe for a typical ratatouille from Castilla La Mancha, we have chosen the one from Villanueva de los Infantes, a town in Ciudad Real that beat the Guinness record for the “world’s largest ratatouille” in 2016, with 1,254 kilos, unseating the ratatouille that Disney made for his eponymous film and ‘only’ weighed 563 kilos (we’ll talk about this in another article)
As surely at home it will be worth making this classic for six, follow the following instructions:
- Pour 750 grams of lean pork into a pan with olive oil, season and leave it to cook until ready.
- Add three kilos of chopped green pepper and stir for another 30 minutes.
- Add a kilo of crushed natural tomato and cook it for another 30 minutes until it is fried. Check the salt, pour a fried egg on top and enjoy.
- Put two sliced aubergines to “sweat”.
- Peel and also slice a kilo of potatoes and fry them over medium heat in a frying pan with plenty of oil.
- Meanwhile, you slice two zucchini and two red peppers into two-centimeter cubes.
- Increase the heat of the potatoes until they are golden brown and add the zucchini, aubergines and red pepper.
- Place and season the vegetables in a bowl or clay pot in this order: potatoes, aubergine and zucchini.
- Sauté a garlic and pour a one kilo can of crushed tomato and a couple of bay leaves, letting it simmer.
- You add salt and a little sugar to rectify the acidity and mix the sauce with the red pepper before pouring it over the tumbet.
For this dish, typical of both Catalonia and the Pais Valencià, we liked how the recipe of Montse Morote Ortega which we summarize here:
- In a frying pan, you pour a splash of oil and, when hot, add two onions, two green peppers and one red, all cut into pieces.
- Sauté and add an aubergine already sweaty and two chopped zucchini.
- Crush five tomatoes to add them to the pan when the other vegetables are already soft.
- Season and let it reduce, but avoid drying out!
With a butifarrada or on top of a Valencian coca, sensational.
The most similar to each other
Galician gastronomy share this traditional recipe that has the originality of having egg and ham:
- You dice two large green peppers, two large potatoes, and two zucchini.
- Sauté a little 200 grams of diced ham in a pan with hot oil, remove it and sauté the potato and pepper right there and, later, the zucchini with their skin.
- Season so that the vegetables sweat and stir so that they do not stick.
- When the potato is soft, you can add the reserved ham.
- Add 400 g of tomato sauce and stir well before adding the three or four eggs, either beaten, so that they curdle in the ratatouille, or whole over the sauce, so that they poach and float in tomato.
Pisto a la bilbaína
We have stayed with the recipe of Karlos Arguiñano, which differs especially in that it has a higher proportion of zucchini, eggs and bread; but according to Bilbao Tourism, you add ham, so your choice.
- Dice two onions and fry them with a little salt for 10 minutes.
- Add two diced green peppers and leave for another 10 minutes
- Wash and cut about 600 g of zucchini, better be small, and add them for another 10 minutes.
- There you pour four tablespoons of tomato sauce and let the ratatouille finish cooking.
- Beat four eggs and remove them in the saucepan that has already been removed from the heat.
- Remove the crust from four slices of bread and divide them into four triangles that you will fry in a frying pan with oil to make them crisp.
- Remove the excess oil with kitchen paper and pass the tip through chopped parsley.
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