Ratatouille from Valencia Spain | Pisto Valenciano "Titaina"
Ingredients
- 2 tbsp pine nuts 18 grams
- 1/4 cup extra virgin olive oil 60 ml
- 1 medium onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 red bell pepper (finely chopped)
- 1 green bell pepper (finely chopped)
- 1 can tomato sauce (passata) 15 oz / 425 grams
- 1 can tuna in olive oil 4 oz / 110 grams
- sea salt & black pepper
- dash granulated sugar
- fresh parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the pine nuts, mix continuously, after 3 to 4 minutes and the pine nuts are lightly pan roasted, remove from the pan and set aside
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Using the same pan with the same heat, add in the olive oil, then immediately add in the chopped vegetables and mix continuously
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After 5 minutes and the vegetables are lightly sautéed, add in the canned tomato sauce and season with salt, pepper, and a dash of sugar, mix together, then lower to a low heat and simmer
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In the meantime, drain the can of tuna into a fine sieve with a bowl underneath and then gently flake the tuna
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After simmering the canned tomatoes for 10 minutes and they have slightly thickened up, turn off the heat, add in the drained tuna and pine nuts, reserving a couple for garnish, and mix together until well mixed
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Transfer the ratatouille into a shallow bowl and top off with the reserved pine nuts and some fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil and Canned Spanish Tuna I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)