This variation on the classic pisto of La Mancha is beloved across Spain, and even though it departs from the recipe of old, Don Quixote would probably still approve. We usually serve it as a first course with fried eggs or scrambled eggs, or alone.
In a sauté pan, heat 5 tablespoons of the olive oil over high heat. Add the peppers and onion, decrease the heat to medium, and sauté, stirring frequently, for about 10 minutes, or until softened. Set aside.
Place a second sauté pan over medium heat and add the remaining 3 tablespoons olive oil. When it is hot, add the zucchini, season with salt, and cook, stirring often, for 15 minutes, or until they have softened and released their juices. Remove from the heat and drain off any liquid released during cooking.
Transfer the zucchini to the pan with the peppers and onion and place over low heat. Add the tomato sauce, mix well, and cook, stirring occasionally, for 5 minutes longer to blend the flavors.
Taste and adjust the seasoning. Serve warm.
Tiznao Manchego: This is arguably the most singular dish of La Mancha, and it is quite different from other cod preparations in Spanish cooking. It is a little labor-intensive, too, but it is well worth the time. Here, the salt cod, in contrast to most recipes, is not desalted before it is used, but is instead held under running water to wash the salt from the surface. Miraculously, the dish is not salty. The cod simply yields its salt to the rest of the ingredients, lending the dish the perfect amount of seasoning.
Castilla-La Mancha recipes: Located almost in the centre of mainland Spain, Castilla la Mancha and its cuisine is a very appreciated discovery for the traveller. The cuisine of this region is comprised of a great variety of traditional, hearty yet simple dishes which are prepared using elementary ingredients such as bread, meat, vegetables and accompanied by a wide range of wine, sheep's cheese and desserts, transporting the diner back to the era of Don Quixote and his faithful Sancho.
Spanish vegetable recipes: Cardoons, swiss chard, eggplants, zucchini, asparagus, and other vegetables, whether cooked alone or as part of a more elaborate presentation, are typically served as a first course in Spain, rather than as an accompaniment to a main course (a main-course accompaniment is usually roasted or fried potatoes, potato purée, or white rice). -