Traditional Pisto Manchego Recipe: Healthy and Delicious Summer Dish
This month, I bring you a delicious and nutritious traditional recipe from Spanish cuisine that celebrates the summer harvest of vegetables. Pisto Manchego is a versatile dish that can be enjoyed in many ways: as a main vegan dish, or as a side dish with proteins like fish, eggs, cheese, or meat.
History of Pisto Manchego
While many cultures have their versions of vegetable stews, such as Ratatouille in France, Caponata in Sicily, and Shakshuka in Israel, Pisto's origins are believed to be Arab. Introduced to Spain by a caliph, it became popular in Andalusia under the name Alboronía. Later, in Castilla-La Mancha, the dish evolved and was named Pisto, derived from the Latin term "pistus," meaning crushed or mashed. Initially, it did not include tomatoes or peppers, which were introduced to Spain after the conquest of America.
In La Mancha, Pisto became a staple, especially during the harvest season when vegetables are at their peak. It has remained a summer classic and a typical dish for field workers throughout Spain.
Pisto Manchego Recipe
The recipe I share today is a cherished version from my mother, with whom I enjoyed cooking for this article. Thanks for your visit, Mama. I hope you enjoy it as much as I do.
- Preparation Time: 15 min
- Cooking Time: 55 min
- Total Time: 70 min
Ingredients 4 serves
For the Tomato Sauce:
- 6 ripe tomatoes
- 1 onion
- 1/2 cup of extra virgin olive oil (EVOO)
- Salt to taste
- 2 tbsp sugar
For the Pisto:
- 1 green pepper
- 1 red pepper
- 1 large zucchini
- 1 eggplant
- 1 onion
- Extra virgin olive oil
- Salt to taste
Method
1. Make the Tomato Sauce:
- Wash the tomatoes and cut them into medium cubes. Dice the onion finely.
- Cover the base of a medium pot with olive oil and heat over medium heat. Add the onion and cook for about 10 minutes or until golden.
- Add the chopped tomatoes, sugar, and salt. Cook for 15 minutes or until most of the liquid has evaporated.
- Blend the mixture in a food processor and then pass it through a strainer to remove seeds and skin for a finer texture.
- Adjust the salt if necessary and set the sauce aside.
2. Prepare the Pisto:
- Wash and dice all the vegetables into small cubes.
- Heat a generous amount of olive oil over medium heat in a large frying pan. Add the diced onion and sauté for 10 minutes until golden.
- Add the green and red peppers and cook for 10 minutes until tender.
- Add the eggplant and cook for 5 minutes, then add the zucchini. Cook for an additional 10 minutes, stirring occasionally to prevent sticking.
- Add the tomato sauce to the pan and cook on low heat for another 5 minutes, stirring occasionally, until the vegetables are well integrated and the sauce has thickened.
- Adjust salt and mix well.
- Let the pisto rest for a few minutes or even a day before serving to enhance the flavours.
Pisto Manchego can be enjoyed on its own with crusty bread, served over rice, or as a topping for bruschetta. It's also a fantastic side dish for grilled fish, eggs, or meat. My favourite way to eat this tasty vegetable stew is with fried egg or tuna.
If you liked this summer recipe, you might also be interested in these:
I hope you enjoyed preparing this delicious dish as much as I enjoyed sharing it with you. Enjoy your meal, and I'll see you in the next recipe.
Have a Tasty Summer!
