TABELIAAUTHENTIC RECIPE
Pisto manchegoLa Mancha Vegetable Stew
A dish from La Mancha built around tomatoes and peppers, layering the sweetness of vegetables. Some versions are topped with eggs; this version uses vegetables alone, to accompany meat or fish.
AUTHENTICITY SCORE
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Ingredients (4 servings)
- Tomatoes700 g
- Green peppers200 g
- Red bell peppers200 g
- Courgettes400 g
- Onion250 g
- Olive oil70 ml
- Salt7 g
- Granulated sugar3 g
Method
Cut the vegetables into even pieces
- 1 Remove the stalks from 700 g of tomatoes, halve them crosswise and grate from the cut side, leaving the skins behind.
- 2 Peel 250 g of onion and remove the stalks and seeds from 200 g of green peppers and 200 g of red bell peppers.
- 3 Cut the onion, green peppers, red peppers and 400 g of courgettes into 1 cm dice.
Ready when
Continue when the diced vegetables are even in size.
Draw out the sweetness of the onion and peppers
- 1 Put 70 ml of olive oil, the onion, green and red peppers, and 3 g of salt in a heavy pot.
- 2 Cook over medium-low heat for 15 minutes, turning from the bottom to prevent burning.
Ready when
Continue when the onion is translucent and the edges of the peppers have softened.
Reduce the tomatoes and courgettes
- 1 Add the courgettes and cook over medium heat for 5 minutes.
- 2 Add the grated tomatoes, 4 g of salt and 3 g of sugar, then simmer over low heat for 20 minutes.
- 3 Stir from the bottom every few minutes. When the liquid has reduced and bound the vegetables together, serve in a warm dish.
Ready when
It is ready when no water pools at the bottom of the pot and the vegetables are tender but still hold their shape.
About this dish
Pisto manchego is a stew made with vegetables from La Mancha. It is a familiar dish combining tomatoes, red or green peppers, courgettes and other vegetables, with ingredients that vary from cook to cook.
In Castilla-La Mancha, agricultural produce is closely tied to cooking. The national tourism board's guide to regional cuisine includes pisto and roasted-pepper dishes made with vegetables from the fields.
Pisto can be eaten warm or cold and has spread beyond the region as a vegetable-centred dish. Produce grown on the broad plains reaches the table through each household's own combination of ingredients, revealing one side of La Mancha's cuisine.
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