Things to know about Pisto Manchego Recipe
A lot would often compare Pisto Manchego to the French’s Ratatouille because it sure does look similar. But every country or region has its version of certain dishes just rightfully so. Yes, there’s no denying that if you trace the Pisto Manchego’s roots, its origin is France in the Provence-Alpes-Coted’Azure region. But it sure did find its way to Spain.
This dish is very popular in the Mediterranean, but today we focus on the traditional method of making the Pisto Manchego. Comparing it to Ratatouille, the Pisto Manchego has smaller bits of vegetables as the Ratatouille has rather chunkier pieces. This one is a perfect treat for the vegans and vegetarians out there looking for a nice stew with a Spanish feel to it!
Savoury Spanish Traditional Vegetable Stew from Castille-La Mancha. Authentic Recipe of Pisto Manchego.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2 pcs Zucchini – Courgette
- 2 pcs White Onion Large
- 1 pc Red Bell Pepper
- 1 pc Green Bell Pepper
- 3 cloves Garlic Peeled
- 1 tsp Spanish Smoked Sweet Paprika Powder – Pimentón Dulce Powder
- 50 ml (1.69 floz) Sherry Vinegar
- Extra Virgin Olive Oil As needed
- 300 grams (10.58 oz) Canned Tomato Crushed/diced
- 10 grams (0.35 oz) Fresh Parsley
- Chop the parsley coarsely. Set aside for garnish later.
- Finely chop the 3 cloves of garlic. Set aside.
- Rinse well the bell peppers, and zucchini, and dry well. Using a chopping board, cut the bell peppers, zucchini, and onions into small dice (little cubes). Separately set aside the onions, bell peppers, and zucchini.
- In a saucepot, add some oil, and add the sherry vinegar and the canned tomatoes. Cook in medium-low to medium heat until it reduces. Set aside.
- In a large saucepan, heat an ample amount of oil, and add the pimento dulce, a pinch of cayenne, garlic, and onions. Turn the heat to medium-low and sauté the onions and garlic until tender and translucent, stirring regularly to avoid burning.
- Add in the green and red bell peppers and sauté for about 15 minutes or so. Once the bell peppers are tender, add the zucchini. Cook further until the zucchini is now tender.
- Once the vegetables are tender, add the tomatoes and sherry vinegar that was previously prepared and stir occasionally.
- Cook until the tomatoes have fully incorporated with the rest of the vegetables, reduced, have changed in color, and when its oil starts to float on top. Stir this from time to time to avoid the bottom of the pan burning.
- The consistency of this should be thick rather than soupy.
- Taste and adjust the flavor by simply adding salt. Once it’s ready, transfer to a cazuela, garnish with parsley and serve!
— Specific Atributes of This Recipe:
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