The alboronia, they say, is the mother of all pistos. A traditional dish which used to be cooked on Fridays in Lent, as it is a dish prepared exclusively based on vegetable products, but which today is consumed especially in autumn, during the pumpkin season.
The alboronia it is made with many vegetables: onion, pepper, zucchini, eggplant, pumpkin... and seasoned with sweet paprika. It can be served alone, accompanied by an egg or as an accompaniment to numerous dishes. In Bezzia We love it with a little brown rice or grilled fish.
Preparing alboronia is really easy. Ideally, you should chop all the vegetables before you start cooking, so that afterwards everything goes on the go. The pumpkin will be the only one that you will have to prepare separately, cooking it, as in our case, or roasting it. Will you try it?
Ingredients
- 3o0 g. pumpkin, diced
- 1 chopped onion
- 1 green bell pepper, minced
- 2 garlic cloves, minced
- 1/2 medium / large zucchini, diced
- 1 large eggplant, peeled and diced
- 1 cup of crushed natural tomato
- 1 teaspoon paprika sweet
- 1 teaspoon ground cumin
- Extra virgin olive oil
- Sal Island
Step by step
- Cook the pumpkin in a saucepan with plenty of salty water until tender. Then drain and reserve the pumpkin on one side and 1 glass of the cooking water on the other.
- Coat the bottom of a large saucepan with oil and sauté the onion and garlic for about five minutes.
- Then add the pepper and fry five minutes more.
- Now, add the zucchini and aubergine and cook over medium / low heat until tender, about 15 minutes.
- Once the vegetables are tender, add the paprika, the ground cumin, the crushed tomato and the water to cook the pumpkin that you have reserved. Cook the whole until the tomato thickens.
- When this thick corrects the point of salt, add the pumpkin and mix.
- Serve the alboronia and enjoy.
