Pisto Manchego

Today on the Takrecipe website, we’re diving into a classic Spanish dish, Pisto Manchego. This delicious vegetable stew originates from the La Mancha region of Spain and is often compared to French ratatouille. Packed with Mediterranean flavors, Pisto Manchego is a healthy, vibrant dish that can be served as a main course with eggs or as a side dish with crusty bread. It’s a perfect way to enjoy fresh vegetables in a comforting and flavorful way.

Ingredients (Serves 4)

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 4 ripe tomatoes, chopped (or 1 can crushed tomatoes)
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon sugar (optional, to balance acidity)
• 2 eggs (optional, for serving)
• Fresh parsley for garnish
• Crusty bread (for serving)

Prepare the Vegetables

Wash and chop all the vegetables into small, uniform pieces. This ensures even cooking and a balanced texture in the dish. If using fresh tomatoes, peel them by blanching them in boiling water for 30 seconds and then removing the skin before chopping.

Sauté the Aromatics

Heat olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and stir for another minute until fragrant.

Cook the Peppers

Add the red and green bell peppers to the pan. Stir well and let them cook for about 5 minutes until they start to soften. This step enhances their sweetness and deepens the flavor.

Add Zucchini and Eggplant

Incorporate the diced zucchini and eggplant. Stir everything together and let it cook for another 7-8 minutes, allowing the vegetables to release their juices and become tender.

Simmer with Tomatoes

Pour in the chopped tomatoes (or canned tomatoes) along with paprika, salt, black pepper, and a little sugar (if needed). Stir well, cover the pan, and let the mixture simmer over low heat for 20 minutes. Stir occasionally to prevent sticking.

Fry the Eggs (Optional)

While the pisto is simmering, heat a separate pan with a little olive oil and fry the eggs to your preferred doneness. Traditionally, the eggs are served sunny-side-up on top of the pisto.

Final Touches and Serving

Once the vegetables are soft and well combined, remove the pan from heat. Garnish with fresh parsley and serve hot with crusty bread. If using eggs, place a fried egg on top of each serving for a traditional Spanish touch.

Tips:

Let it Rest:

🟢Pisto Manchego tastes even better when allowed to sit for a while, as the flavors meld together beautifully. Consider making it ahead of time.

Adjust the Texture:

🟢If you prefer a smoother texture, you can mash some of the vegetables slightly with a spoon while cooking.

Use High-Quality Olive Oil:

🟢Since olive oil is a key ingredient in Spanish cuisine, using extra virgin olive oil will enhance the dish’s flavor.

Other Spanish Recipes:

• Spanish Omelette Recipe
• Spinach Omelet Recipe