RECIPE FOR PISTO MANCHEGO, A TRIBUTE TO THE VEGETABLE GARDEN
Pisto manchego is a traditional dish from the cuisine of Castilla-La Mancha, especially popular in summer. It consists of a sauté of vegetables.
A humble, rural dish, it was traditionally prepared by field workers using seasonal vegetables—simply green pepper and tomato, nothing more.
Its ingredients are fresh vegetables from the garden—tomato, green pepper, red pepper, zucchini, and onion—slowly cooked in Casas de Hualdo extra virgin olive oil. Each vegetable keeps its own flavor and character, yet together they create a perfect harmony.
A truly flavorful pisto will only be as good as its ingredients. The quality of the dish depends on the freshness and taste of the vegetables.
Ingredients
- 1 kg of ripe tomatoes
- 1 medium zucchini
- 2 green peppers
- 1 red pepper
- 1 large onion
- Casas de Hualdo Manzanilla extra virgin olive oil
- Salt
- Sugar
Preparation and Tips for Pisto Manchego
Peel and cut the tomatoes into small pieces, then sauté them over low heat in extra virgin olive oil in a pot until you obtain a smooth, thick sauce. Season with salt and add a pinch of sugar, as tomatoes can be quite acidic. Set aside.
Dice the peppers into small, even pieces, removing the seeds thoroughly. Chop the onion and the zucchini (with skin) in the same way.
Heat a generous splash of extra virgin olive oil in a pan over medium heat and add the onion. Sauté until it becomes soft and translucent.
Add the peppers and cook for about 15 minutes.
Then add the diced zucchini and continue cooking slowly until it softens, stirring occasionally. Let it cook for around 10 minutes. Once the vegetables are tender, add the previously prepared tomato sauce.
Let everything simmer gently over low heat, with patience, for at least 20 minutes, allowing the stew to thicken and the flavors to fully blend until you reach a rich, smooth, and flavorful texture. Taste and adjust the salt if needed.
This is the magic recipe for pisto: a delicacy that is sweet, silky, savory, and simply spectacular.
Tips and Secrets from the Heart of the Garden
It is traditionally served with a fried egg and accompanied by rustic bread for dipping. It can also be served as a side dish with meat or fish, and enjoyed either hot or cold.
Some people prefer to add eggplant instead of zucchini — the preparation remains the same.
The cooking point of the vegetables depends on personal taste: some prefer them well sautéed and very soft, while others like them tender but still holding their shape.
Pisto also freezes very well, so if you prepare a large batch, you don’t need to worry — it can easily be stored in portions in the freezer.
Fruit and vegetable box
