Recipe by WiGal
Posted for ZWT5 from http://www.euroresidentes.com. Pisto manchego is similar to ratatouille. It can be served warm to accompany a main dish or cold as a starter or to accompany a salad. The site suggests making a sandwich of baguette, Spanish omelet, and Pisto manchego-served warm or cold. Sounds good to me. Pisto can be used as a filling for sandwiches, savoury crepes, empanadillas or little puffed pastry pies or even as a pasta sauce. Pisto manchego freezes well, so you can make a big batch and use as required. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha (hence it's name, Pisto Manchego) but is nowadays a favorite simple dish cooked and served all over Spain. If you want to add basil or oregano, the site suggests trying it. I am guessing at the number of servings as it does not say and it really depends upon whether you use it as a condiment or not.
Top Review by JustJanS
Russ and I love all things related to ratatouille so this was destined to be a winner. I have thyme and parsley going nuts in my garden right now, so cooked some thyme in it, then finished the dish with a large handful of chopped parsley-otherwise no changes to the recipe. Piggies that we are, we ate half warm tonight as a side and will eat the other half tomorrow cold (almost my most favourite way to eat ratatouille-like dishes).
- 4 tomatoes
- 2 medium onions
- 3 garlic cloves
- 2 green peppers
- 1 red pepper
- 2 courgettes
- 2 tablespoons olive oil, add more if necessary
- 1 teaspoon sugar
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Boil some water.
- Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces.
- Peel and slice the onions and garlic.
- Clean and slice the peppers and courgettes.
- Put the olive oil into a frying pan, and gently fry the garlic and onions for 2 to 3 minutes on medium low heat.
- Add the peppers and turn up the heat to medium.
- Cook for five minutes, stirring all the time.
- Add the courgette, stir and cook for five more minutes and then add the tomatoes.
- Cover the pan, and simmer for about 15 minutes.
- Add a teaspoon of sugar; salt and pepper to taste.
- Turn up the heat and stir well.
- If the pisto has too much liquid, let it boil away but keep stirring so that none of the ingredients stick to the bottom.