A Manchego dish of peasant origin made with vegetables from the orchard of La Mancha, pisto is one of the most representative vegetable dishes of traditional Spanish cuisine.
Mediterranean
PISTO MANCHEGO
Pisto manchego traditional poached vegetables, authentic Spanish recipe step by step.
- Spain
- Main course
- Light
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 180 kcal
- Protein 4 g
- Carbohydrates 18 g
- Fat 11 g
Story behind the dish
Preparation
Pisto Manchego is a preparation from Spain with easy difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 zucchini.
- Have ready: 2 green peppers.
- Have ready: 1 red pepper.
- Have ready: 1 onion.
- Have ready: 4 ripe tomatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cut all the vegetables into small, regular cubes.
Cut all the vegetables into small, regular cubes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the onion in plenty of olive oil until translucent.
Sauté the onion in plenty of olive oil until translucent. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the peppers and sauté for 10 minutes until they soften.
Add the peppers and sauté for 10 minutes until softened. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the zucchini and cook for 10 more minutes.
Add the zucchini and cook for 10 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the grated or chopped tomato
Add the grated or chopped tomato, season and cook over low heat for 20 minutes until everything is well poached and the liquid reduces. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust salt and serve
Adjust the salt and serve, traditionally with a fried egg on top. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Cooking over low heat and with time is the key for vegetables to release their natural sweetness.
- Cutting vegetables into uniform-sized cubes ensures even cooking.
Variations
- Ratatouille with scrambled egg mixed.
- Version with added eggplant.
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