The Region of Murcia, known by many as the garden of Europe, is very rich in vegetables and vegetables, and having this magnificent production that is exported to the entire continent, could not miss a dish in its gastronomy that honored the excellences of the excellences of La Huerta, the Murcian pisto. It is a simple and fast dish and with common ingredients in any vegetable store. It can be consumed as an appetizer/incoming if we put it in cassettes or bread toast. Stay in recipes and discover with me how to do Murciano with zucchini.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to do Murciano with zucchini: |
| 2 onions. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to do Murciano with zucchini:
1. We heat a pan with the oil and start fringing the onions and peppers cut in dice, sauté for 10 minutes and reserve.
2. In the same oil we fry the zucchini and eggplant, also chopped. And when we see that these ingredients are fried, we take out and reserve next to the peppers and the onion to continue with the recipe of Murciano.
3. Finally, we fry the splashed tomato and with the teaspoon of sugar over low heat, for 15 minutes.
4. Add to the pan the vegetables that we have reserved and keep boiling over low heat for 10 more minutes. And ready! We can already serve the Murcian ratatus with zucchini as an appetizer with some toast and other entrants such as an orange and dates salad, or as an accompaniment of any dish. Enter my blog target = _blank rel = NOFOLLOWLA Catina Kitchen and discover all my recipe book.
