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Manchego Pisto
Castilla-La Mancha — Mother recipe · en it
A traditional dish from Castilla-La Mancha, Manchego Pisto is a delicious sauce made from crunchy and aromatic vegetables.
📷 Coralma* — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 200g of zucchini
- 150g of eggplants
- 150g of tomatoes
- 50g of garlic
- 50g of onion
- 200ml of extra virgin olive oil
- 100g of bell peppers
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Method
- Prepare the vegetables: slice the zucchini, eggplants, and bell peppers thinly. Chop the garlic and onion into cubes.
- In a non-stick pan, heat the extra virgin olive oil over medium-high heat.
- Add the garlic and onion and fry until the garlic turns golden.
- Add the vegetables and cook for 10-15 minutes, stirring occasionally, until the vegetables are soft and crunchy.
- Turn off the heat and add salt and black pepper.
- Serve hot or cold as a sauce or as a main dish.
The story
Manchego Pisto has its origins in the countryside of Castilla-La Mancha, where it was prepared by farmers as a way to use up excess vegetables. Today, it is a popular dish not only in the region but throughout Spain.
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