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Authentic Recipe of Pisto Manchego. Savoury Spanish Traditional Vegetable Stew from Castille-La Mancha.

Traditional Spanish Pisto Manchego is a nice vegetable stew that’s perfect for the summer that uses locally sourced ingredients from the region.


Things to know about Pisto Manchego Recipe

A lot would often compare Pisto Manchego to the French’s Ratatouille because it looks 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 Pisto Manchego method. Comparing it to Ratatouille, the Pisto Manchego has smaller bits of vegetables while 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.

Local Recipe Name with Local Characters: Pisto Manchego
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— General Atributes of This Recipe:

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Main Ingredient Group Vegetable based Recipes
Dish Type Stew Recipes
Main Cooking Method Stewing

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Ingredients
 

  • 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
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Instructions
 

Preparation

  • 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.

Pisto Manchego

  • 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:

Seasonal Cooking Summer Recipes

Nutrition

Calories: 21kcalCarbohydrates: 4gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 287mgPotassium: 212mgFiber: 1gSugar: 2gVitamin A: 633IUVitamin C: 8mgCalcium: 16mgIron: 1mg
Keyword Pisto Manchego Recipe, Traditional Spanish Vegetable Stew
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Cooking tip for making Pisto Manchego

Don’t go beyond medium fire because this could burn the Pisto Manchego. This is purely a vegetable dish. It is highly recommended that you work with the freshest and most quality ingredients. It makes a huge difference.

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What to serve with Pisto Manchego?

If you’re feeling fancy, feel free to add shards of Manchego cheese or a sunny-side-up egg and nice, crisp bread. Oh, and it’s not a meal without some wine! Feel free to enjoy this delightful dish with red or white wine, as it fairly goes divinely with either.


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