PISTO MURCIANO

Today on #GastropediaRM we're bringing you a long-standing tradition: pisto murciano, a humble dish if ever there was one, but one with longevity and a flavour that can compete with the best. It's made with ingredients that are affordable for all budgets in our land, the "Garden of Europe".

An ideal recipe for a starter or a side dish for meat and fish. Sharpen your knife, and cut red and green peppers, aubergine, courgette, tomatoes, onion and garlic in brunoise (the finer the better) and fry them in the order shown in the video. The flavour and memory of culinary minimalism. An immortal recipe that is today a lunchtime favourite.

There are as many versions of pisto as there are ingredients you want to add (that's what people who aren't from Murcia say) so, if you feel like giving it a fusion twist, add a teaspoon of garam masala and accompany it with the crunch of a few papadums. A new way of dipping. Give an Indian touch to your dish and you'll be the star of the weekend picnic with family or friends. The ideal side dish for your brother-in-law's famous Spanish omelette. The perfect alternative for that vegan nephew of yours.

Because the only ingredients in this recipe are our renowned vegetables, we remind you that, as indicated by the calendar of seasons from the Region of Murcia's Ecological Agriculture Council (CAERM), they are all ready to be thrown in the frying pan in January. There's no excuse. Learn something about your gastronomic history in 120 seconds. Difficulty: crossing the street to the grocer. Get your bread ready for dipping with #1001FlavoursRM!



Recipe:
2 red peppers
2 green peppers
1 tomato
2 onions
5 cloves of garlic
1 courgette
1 aubergine
10g sugar
15g salt
3g pepper

Chop all the ingredients into small pieces. Cover the aubergine in flour and fry it at a low temperature. Take off the heat and put to one side. Fry the peppers and then add the onion. Fry the peppers and the onion together, on a low heat. Then, add the garlic and the courgette, and continue at a low heat. Put the aubergine from earlier in, and add the tomato, sugar, salt and pepper, and continue cooking on a low heat until it's done.