Pisto Manchego Recipe

Recipe from Castilla-La Mancha

pisto-manchego-recipe

Region: Castilla–La Mancha

Preparation: 20 minutes

Cooking time: 45 minutes

Oven temp: 180ºc (350ºf)

Difficulty: medium

Serves: 2

veg

This traditional pisto manchego recipe can be traced back to the historical La Mancha region and is often compared to the French dish ratatouille. As with many traditional dishes of this type, the recipe and method can vary from kitchen to kitchen.

This is my interpretation of the dish and like many traditional pisto manchego recipes it is topped off with a fried egg. This dish can be served a main course or in smaller portions as a tapa.

Pisto is an attractive and delicious vegetable course that always goes down well with vegetarian guests.

Shopping list

  • olive oil (aceite de oliva)
  • 1 garlic clove, finely sliced (1 diente de ajo)
  • 1 small onion, finely chopped (1 cebolla pequeña)
  • 1 aubergine, diced (1 berenjena)
  • 1 courgette, diced (1 calabacin)
  • 1 red pepper, diced (1 pimiento rojo)
  • 1 tsp mild paprika (pimentón dulce)
  • 300g chopped tomatoes (tomates picados)
  • 1 tsp sherry vinegar (vinagre de jerez)
  • 1 tbsp chopped parsley (perejil picado)
  • 1/2 tsp sugar (azúcar)
  • 2 eggs (huevos)
  • salt (sal)
  • freshly ground black pepper (pimienta recién molida negro)

Method

Gently fry the onion and pepper in a couple of tablespoons of olive oil over a medium heat until the onion is soft and translucent but avoid browning. This should take about 6 mins depending on how finely the onion is sliced. Add the garlic and continue to fry for another 2 mins. The intention with this pisto manchego recipe is to retain the colour and texture of the vegtables. Add the aubergine and courgette and continue to cook, stirring gently, for about 3-5 mins.

Drain some of the juice from the canned tomatoes and then add to the pan and mix thoroughly, next add the paprika, vinegar, sugar and parsley along with some seasoning to taste (You could also add a little ground cumin or dried oregano at this stage). Cover and simmer for about 20 mins.

Meanwhile warm a good amount of olive oil in a frying pan or cazuela over a medium heat. Crack an egg into the pan without breaking the yolk. Spoon hot oil over the top of the egg as it is cooking.

Once the egg is just cooked (you want the yolk to remain runny), remove from the pan and repeat with next egg.

Check the vegetables now; the sauce should have thickened and the vegetables should be cooked but still with some colour and crunch.

Serve in a bowl with the the egg on top and sprinkle with a little sweet smoked paprika sprinkled.

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