This classic pisto Manchego recipe is steeped in history, just like the land it’s from.
This pisto manchego recipe originates in the historical Castilla-La Mancha region, land of windmills and the setting for Don Quixote, Miguel de Cervantes’ masterpiece novel, written over 400 years ago . It is also popular in Murcia and Extremadura and bears a resemblance to the French dish, ratatouille.
Why pisto Manchego?
Pisto is the name of the dish. The word Manchego indicates that the dish is from La Mancha. You may be familiar with Manchego cheese, also from the region. Pistos from other regions will have different names like pisto Riojano and pisto Murciano. Samfaina is the Catalan/Valencian version.
Like many Spanish country dishes, pisto is of humble origins. Farm workers took seasonal vegetables to create simple dishes, and this is no exception.
How to serve pisto
As with many traditional dishes, the recipe and method varies from kitchen to kitchen. You can adapt the dish to suit the ingredients at hand. For example, you can leave out aubergine and just serve with courgette.
This version uses herbs and spice to boost the flavour. We serve our recipe with a fried egg on top. But you can serve it with rice, on bread as a tapas dish or with .slices of Spanish ham. Whatever way you serve it, a good chunk of crusty bread is essential for mopping up the last of the sauce from the plate.
Pisto elsewhere
In Spanish bakeries, you’ll see pastries called empanadas (or the smaller empanadillas) filled with pisto. These can be eaten hot or cold. You can use this recipe to make your own pisto empanadas using ready-made pastry or a flaky bread dough.
This pisto recipe is simple but delicious and always goes down well with vegetarian guests. For vegans, simply omit the egg and serve with rice.
Simple Pisto Manchego Recipe
Give your veggie guests a treat with this classic country stew from the plains of La Mancha.
Ingredients
- 4 tablespoons olive oil
- 1 garlic clove
- 1 small onion
- 1 red pepper
- 1 courgette
- 1 aubergine
- 1 teaspoon sweet paprika
- 300g chopped tomatoes
- 1 teaspoon sherry vinegar
- 1 tablespoon chopped parsley
- 0.5 teaspoon cumin seeds
- 0.5 teaspoon oregano
- 0.5 teaspoon sugar
- Salt
- Black pepper
Instructions
- Gently fry the onion and pepper in a couple of tablespoons of olive
oil over a medium heat until the onion is soft and translucent. - Add the garlic and fry for another 2 mins. Add the aubergine and
courgette and cook, stirring gently, for another 3-5 mins. - Add the paprika, vinegar, sugar, parsley, cumin and oregano, and season to taste.
- Add half a cup of water, cover and simmer for about 20 mins.
- Meanwhile, heat 2 tablespoons of olive oil in a frying pan.
- Fry the eggs.
- Once the eggs are done (you want the yolks to be runny), remove from the pan.
- Serve the vegetables in a bowl with the the egg on top and sprinkle with a little sweet smoked paprika.
Notes
This dish is perfect to mop up with some fresh bread.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 213Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 155mgCarbohydrates 22gFiber 6gSugar 10gProtein 3g
Content presented on this site is intended for general informational purposes only. Visitors should not use this as a substitute for professional advice. Ibericocina are not registered nutritionists or dieticians.
Image: Rubén Calvo
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