Castilla-La Mancha · Spain
Pisto Manchego
A slow-cooked stew of tomato, pepper, onion, courgette and olive oil from Castilla-La Mancha, born as a way to use up the summer vegetable glut. Related to French ratatouille and Murcian pisto, it long served as humble farm and shepherd food across central Spain.
Approximate, per 1 plate (~250g). Values vary by recipe and portion.
Where it comes from
A slow-cooked stew of tomato, pepper, onion, courgette and olive oil from Castilla-La Mancha, born as a way to use up the summer vegetable glut. Related to French ratatouille and Murcian pisto, it long served as humble farm and shepherd food across central Spain. It is commonly served with a fried egg on top or as a warm tapa with bread.
Where to eat Pisto Manchego
0 restaurants worldwide serve it.
The variants
Con huevo
Topped with a fried or poached egg, the most common serving.
Con jamón o atún
Enriched with cured ham or canned tuna stirred through.
Pisto murciano
Murcia's version, often including aubergine and sometimes egg beaten in.
Como relleno
Used as a filling for empanadas, piquillo peppers or on toast.
Cook it yourself
- Pisto Manchego
Pisto manchego is the slow-cooked vegetable stew of Castilla-La Mancha, all tomato, pepper, onion and courgette softened in good olive oil. Cooked patiently so each vegetable is added in turn, it is often crowned with a fried egg to turn it into a full meal.