Alboronia is a traditional ratatus of Andalusian cuisine, similar to Pisto Manchego, but with some variant in its ingredients. Alboronia was very consumed in Lent times, when meat was not ate in those days, although we can currently find it throughout the year in bars and houses. The best thing about this simple dish of varied vegetables is the economic one that is, since it requires ingredients that we usually have at home. This dish is of mozárabe origin and much appreciated and used by the Arabs in large and important celebrations. It turned out that this Pisto preparation stayed in Spain and in many of the places and areas of this country is recognized by different names. It is a fairly light and healthy dish, since its vegetables are simply sauté, that is, they carry little oil and almost recover with the little oil they contain. This dish is so extremely easy to prepare and as versatile that we can often do it as garrison. In addition, we can have it saved in the fridge up to a week, since its conservation is long. However, before we can realize we will have consumed it with any accompaniment of meat or fish, since its flavor is exquisite. If you want to learn to cook this traditional dish, keep reading and discover in recipes how to do Andalusian pisto or alboonÃa.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Acommonamiento | 🤯 Difficulty |
| Ingredients to make Alboronia or Andalusian ratatus: |
| 1 Pumpkin slice Two width fingers 1 sweet onion 1 calabacÃn 1 green pepper. 1 handful of pine nuts to decorate (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Alboronia or Andalusian ratatus:
1. Wash and cut the vegetables with their skin, except pumpkin and onion, all small pictures more or less than one or two cm.
2. Put olive oil in a pot of mud or pan Honda and, when it is steaming, add all the vegetables already chopped. Give them a salt point for each vegetable to release their water and cook more easily. Have the dawn over low heat and remove from time to time for 40 minutes.
3. Watch that vegetables do not get rid of. Once the vegetables are done completely, but without being very undone or soft, turns off the fire, add the paprika and remove until it is completely mixed.
4. Serve and add some pine nuts on top to give that touch of flavor and texture to your Andalusian ratatus. However, if you do not want to use this ingredient, you should know that it is also typical to serve the Andalusian ratist with fried egg or potatoes. You already have your Andalusian ratatouio recipe or alboonÃa! Tell us what you think and what have you accompanied it.
5. If you want a trick very use, you can fill in an empanada with this dairy, adding cooking egg pieces and a little fried tomato. Check our empanadas mass recipe.
