The Famous RATATOUILLE from Valencia Spain | Pisto Valenciano "Titaina"

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Dry-toast the pine nuts in a large frying pan over medium heat, stirring constantly, for 3 to 4 minutes until lightly golden. Remove and set aside.
2. In the same pan over the same heat, add the olive oil and immediately add the chopped vegetables, stirring constantly.
3. After about 5 minutes, when the vegetables are lightly sautéed, add the tomato sauce, season with salt, pepper and a dash of sugar, mix, then lower to low heat and simmer.
4. Meanwhile, drain the tuna into a fine sieve set over a bowl, then gently flake it.
5. Simmer the sauce for 10 minutes until slightly thickened. Turn off the heat, stir in the drained tuna and most of the pine nuts, reserving a few for garnish.
6. Transfer to a shallow bowl, top with the reserved pine nuts and fresh parsley, and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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