Pisto Manchego
Pisto Manchego (PEES-toh man-CHEH-go)
La Mancha Vegetable Stew
A rustic vegetable stew from La Mancha where diced tomatoes, peppers, zucchini, and onions are slowly simmered in olive oil until they melt into a sweet, jammy medley, often crowned with a fried egg.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: terracotta cazuela
Garnishes: fried egg, olive oil
Accompaniments: crusty bread
Instructions
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1
Heat olive oil in a large skillet over medium heat. Sauté onion for 5 minutes until softened.
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2
Add green and red peppers, cook for 8 minutes until beginning to soften.
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3
Add diced zucchini and cook another 5 minutes.
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4
Add tomatoes and garlic, season with salt. Reduce heat to low and cook for 20 minutes, stirring occasionally, until all vegetables are very tender and saucy.
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5
Make 4 wells in the stew and crack an egg into each. Cover and cook 4 minutes until whites are set but yolks remain runny. Serve from the pan.
Did You Know?
Pisto is sometimes called the Spanish ratatouille, but Manchegos will tell you their version came first — and is better.
Chef's Notes
Equipment Tips
- large skillet or cazuela
- sharp knife
Garnishing
fried egg, olive oil
Accompaniments
crusty bread
The Story Behind Pisto Manchego
Pisto manchego traces back to the arrival of New World vegetables in 16th-century Spain. La Mancha farmers combined tomatoes and peppers with local produce, creating a dish that embodies the thrifty, vegetable-forward cooking of central Spain. Don Quixote himself might have eaten it.
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