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.
Approximate, per 1 plate (~250g). Values vary by recipe and portion.
Ingredients
- ·2 courgettes, diced
- ·2 green peppers, diced
- ·1 red pepper, diced
- ·1 large onion, chopped
- ·800 g ripe tomatoes, grated or chopped
- ·4 garlic cloves, minced
- ·100 ml olive oil
- ·1 tsp sugar
- ·salt and pepper
- ·4 eggs (optional, to serve)
Method
- 1
Heat the olive oil in a wide deep pan and gently soften the onion and garlic over low heat for about 10 minutes without colouring.
- 2
Add the green and red peppers and cook slowly for another 15 minutes until they collapse.
- 3
Stir in the courgette and cook a further 10 minutes until tender.
- 4
Add the grated tomato, sugar, salt and pepper, then lower the heat and simmer uncovered for 30 to 40 minutes, stirring now and then, until the mixture is thick, jammy and the oil separates at the edges.
- 5
Taste and adjust the seasoning; pisto should be sweet and mellow, never watery.
- 6
If you like, fry an egg per person and set it on top of each bowl of pisto to serve, with bread alongside.