Traditional Pisto Manchego Recipe
A Stewed Spanish Vegetable Dish that is Both Hearty and Tasty
Sep 9, 2009
Much of Spanish cooking is quite simple. Several key ingredients are combined to create an international experience at home. This dish is very easy to make, and, with its satisfying taste and texture and discreet health benefits, even easier to eat.
Pisto Manchego, Vegetable Stew "Of Castilla La Mancha," Spain
Pisto Manchego originates in Don Quijote's La Mancha region, just south of Madrid in central Spain. La Mancha translates to "The Spot," or "The Scar" as it is a harsh, hot and arid plain. The earth and conditions are perfect for agriculture, however, and La Mancha is a major producer of hearty crops. Pisto Manchego was a creation of the harvest.
Traditionally, Pisto Manchego is prepared slowly, allowing plenty of time for the natural flavors of the vegetables to emerge and mingle. The produce will soften, forming a silky stew-like texture as it simmers. Very little seasoning is added and yet the flavor is full.
Pisto Manchego Recipe, in Authentic La Mancha Style
Ingredients:
- 4 Tablespoons Quality Spanish Olive Oil
- 1 Large Yellow Onion, diced
- 2 Eggplants, peeled and cut into 1-inch pieces
- 2 Large Zucchinis, cut into 1-inch pieces
- 2 Green Bell Peppers, seeded and diced
- 3 Cloves Garlic, minced
- 4 Large Ripe Tomatoes, peeled and diced
- 2 Teaspoons Red Wine Vinegar
- Salt and Freshly Ground Black Pepper, to taste
Directions:
- Heat the olive oil in a stew pot over medium heat. Saute the eggplant and onion together until the onion is translucent; about 5 minutes. Add zucchini, peppers, and garlic. Saute slowly until all ingredients have softened. Add tomatoes; stir.
- Cover and cook on medium for 10-15 minutes, stirring frequently. Set heat on low and allow to simmer for 40 minutes, stirring occasionally and adding small amounts of water if necessary. The zucchini and eggplant should soften and break down and should form a lumpy mash.
- Add vinegar. Add salt and pepper to taste.
- Serve hot or cold, with toasted bread.
Pisto Manchego Options, Variations, and Serving Ideas
If desired, chopped parsley makes a beautiful garnish for this dish.
This dish can be altered by first grilling or roasting the tomatoes, zucchini, eggplant, and onion for a smoky, rich flavor.
If a different consistency is desired, the chef may try cutting or slicing the vegetables differently; smaller for a finer mash, larger for a chunkier dish. For vegetarians, a chunky Pisto Manchego with pine nuts or garbanzo beans makes a great, healthy meal.
Pisto Manchego is often used as an appetizer, side dish, or tapa, served either hot or cold (depending on the weather or type of gathering), in a bowl with a spoon or on toasted bread. However, is also serves as a base for a main dish, wherein ingredients such as chorizo, ham, fish, or eggs are added. For a kick of protein, this vegetable stew can be served with spicy sausage or sliced hard-boiled eggs. In an interesting variation, the heated pisto itself can also be used to poach eggs.
Pisto Manchego grows in flavor the longer it is allowed to sit, which means it makes great leftovers. Large batches can be made and kept in the refrigerator or freezer and can accompany a great number of dishes or serve as a base for sandwiches and sauces.
Ultimately, the cooking style and serving method is up to the chef's creativity.
Related Spanish Recipes
Tortilla de Patatas, the Spanish Potato Omelet
Gazpacho con Fresa, Gazpacho with Strawberry
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