Pisto manchego is a Spanish dish similar to ratatouille. It can be served hot or cold, as a side dish, starter or main course. Pisto originated in Castilla la Mancha, but now it’s cooked all over Spain. The recipe of traditional pisto is very easy, you just have to sauté different vegetables in a saucepan until tender. The original recipe consists of tomato, pepper, onion and courgette, but you can add the vegetables that you want.
1 onion, peeled and chopped
2 green peppers, chopped and without seeds
1 red pepper, chopped and without seeds
4 tbsp olive oil
2 courgettes, chopped
1 tsp paprika
1 kg/2 lb tomatoes, peeled and chopped
Salt and pepper to taste
- Peel and chop the onion. Wash and chop the three peppers, removing the seeds.
- Pour 4 tbsp of olive oil in a saucepan and heat on low. When hot, stir in the chopped onion and sauté for 2-3 minutes. Add the chopped peppers and stir with a wooden spoon.
- Wash and chop the courgettes. Add to the saucepan and toss in the paprika. Stir thoroughly. Sauté for 10 minutes.
- Peel and chop the tomatoes. Add to the saucepan and season to taste. Stir and stew on low-medium heat for 30 minutes, until all the vegetables are tender. Add a little water if you want more broth.
- Remove from heat and serve hot or cold. It can be served with a fried egg on top.