Pisto Manchego
Pisto manchego comes from La Mancha, Spain's dry, central region, known for its wide fields of tomatoes, bell peppers and eggplants, grown under the strong summer sun. The name "pisto" may come from the verb "pistar", to crush or chop finely, a reference to how the vegetables are cut small and cooked until almost a paste, unlike the French ratatouille it's often compared to, which keeps larger pieces and a more distinct texture for each vegetable. The technical key is sequencing: each vegetable is added separately, in order of the time it needs to soften, from the toughest bell pepper to the softest zucchini, added last. Equally important is cooking uncovered, over low heat, letting the water from the vegetables and tomatoes evaporate completely, concentrating the flavor into a thick stew, not a thin soup. Traditionally served with a fried egg on top, pisto manchego thus goes from a simple side dish to a complete main course.
Each vegetable is sautéed separately, in order of cooking time
The zucchini, the softest, goes in last, so it doesn't turn to mush before the pepper softens
The tomatoes are peeled and seeded before going into the pan
Removes excess water and the seeds' tartness, leaving only the sweet, concentrated pulp
The vegetables cook uncovered, over low heat, so the liquid evaporates
A lid would trap the steam and turn the pisto into a watery soup, not a concentrated stew
A fried egg often goes on top, right before serving
The broken yolk over the vegetables adds creaminess and turns the side dish into a simple main course
Ingredients 4 servings
- 4 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, cut into cubes
- 1 green bell pepper, cut into cubes
- 2 zucchini, cut into cubes
- 2 small eggplants, cut into cubes
- 4 ripe tomatoes, peeled and seeded, chopped
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 4 eggs (optional, for serving)
How to make it
- 1SAUTÉ THE ONION: heat the olive oil in a large pan, sauté the onion over low-medium heat, until soft, about 5 minutes.
- 2ADD THE PEPPERS: add the red and green bell pepper, cook 8-10 minutes, until slightly softened.
- 3ADD THE EGGPLANT: add the eggplant, cook 8 more minutes, stirring occasionally.
- 4ADD THE ZUCCHINI: add the zucchini, cook 5 minutes, so it doesn't turn to mush.
- 5ADD THE TOMATOES AND GARLIC: add the chopped tomatoes and garlic, season with salt and pepper, leave uncovered over low heat 15-20 minutes, until the liquid evaporates and the vegetables become a concentrated stew.
- 6SERVE: taste and adjust the seasoning, serve warm, as a side, or with a fried egg on top for a main course.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
