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Pisto Manchego Xabia - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pisto Manchego Xabia

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  • Pisto Manchego Xabia

    from your next WFO, save some roasted red peppers, eggplant, onions and garlic.

    I did a different version of this sauce without the tomatoes.

    1 roasted red pepper
    1 roasted eggplant insides
    1 roasted onion
    4 roasted garlic cloves

    Put in food processor with

    pinch of salt
    fresh ground pepper
    drizzles of olive oil
    squeeze of a lime or lemon

    sure was tasty on toasted bread!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Pisto Manchego Xabia

    That sounds really, really good. Can't wait to give it go.

    Great pizza, a cold beer,a great cigar and great friends...my idea of a great time


    • #3
      Re: Pisto Manchego Xabia

      It sound almost like babaganough (sp)?
      Check out our blog for a glimpse into our hobbies of home brewing, soda, beer and wine, gardening and most of all cooking in our WFO!



      • #4
        Re: Pisto Manchego Xabia

        Sounds great!

        I'll give it a try this weekend.

        Did you roast the onion whole and the eggplant?
        How long did it take to cook the onion?


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        • #5
          Re: Pisto Manchego Xabia

          I think this is recipe pretty flexible! and remember it's blended up anyway!

          Eggplant can be done whole on the coals and then take off the skin. Or it can be sliced in half and put cut side down in a baking dish.

          The onion can be sliced in quarters and I'd say 30 to 45 minutes will do the trick. Basically the layers will separate and become translucent.

          You can make baked garlic and peppers the normal way (see recipes here somewhere!) or just throw in some cloves with the other vegetables.

          But I'd bet you could also just put it all in a dish cut up until you were happy with it and blend away!

          Give it a try when you've got your oven going and then adjust it to your tastes...have fun!....Hmmm...wonder how it would go on pizza dough with some drizzled olive oil and black olives?
          sigpicTiempo para guzarlos..... ...enjoy every sandwich!


          • #6
            Re: Pisto Manchego Xabia

            Hey Jim,

            Nice to hear from you. How's the late winter weather on the Costa Blanca? I'm envious.
            Pizza Ovens
            Outdoor Fireplaces


            • #7
              Re: Pisto Manchego Xabia

              I did a little variation by using Sherry vinegar instead of the lemon/lime and it works very nicely also.

              Thanks for the recipe. A great idea for exploration with other alternative.