A colourful and seasonal spanish version of ratatouille from ” Moro East” by Samuel and Samantha Clark.
Ingredients
- 800 g peeled and seeded pumpkin or squash cut into 2cm chunks, roughly 1.2kg weight before preparation
- 1/2 tsp fine sea salt
- 6 tbsp olive oil
- 3 medium onions peeled and roughly chopped
- 1 red pepper seeded and cut into 1cm chunks
- 2 garlic cloves peeled and thinly sliced
- 4 bay leaves preferably fresh
- 1 1/2 tsp finely chopped fresh rosemary
- 1 tbsp chopped fresh oregano or marjoram
- a few grates of nutmeg
- 1/2 tsp ground cumin
- 12 tbsp passata or fritada Spanish tomato sauce
- 2 tablespoons tbsp sweet red wine vinegar such as Cabernet Sauvignon (or use any good-quality red wine vinegar and a pinch of sugar), mixed with 4water
- 2 tbsp pine nuts lightly toasted
Servings:
Instructions
- Toss the pumpkin with the salt and set aside. In a wide saucepan (about 30cm), heat the olive oil over a medium heat, then add the onions with a pinch of salt.
- Stir well and cook, stirring often, for 15-20 minutes until the onions are soft and beginning to caramelise. Now add the chopped red pepper, fry for a further 10 minutes, then follow with the garlic, bay leaves and rosemary.
- Continue to cook for a couple of minutes, before adding the pumpkin (blotted dry if wet). Reduce the heat and fry for 20 minutes, until the pumpkin is barely tender, turning it every now and then.
- Add the oregano or marjoram, nutmeg and cumin, followed by the passata. Cook for 5-10 minutes, until the pumpkin is completely tender, then sprinkle with the vinegar-water, taste and season with salt and pepper if necessary. Serve warm, with the toasted pine nuts on top.
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