📝 About This Recipe
Hailing from the windswept plains of Castilla-La Mancha, Pisto Manchego is Spain’s soulful answer to ratatouille, celebrating the peak of the harvest. This vibrant, dairy-free vegetable medley is slow-cooked until the peppers, zucchini, and tomatoes meld into a rich, jammy consistency that sings with olive oil and smoke. It is a versatile Mediterranean masterpiece that works beautifully as a warm meze, a side dish, or a rustic main course.
🥗 Ingredients
The Aromatics
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish oil preferred)
- 2 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (thinly sliced)
The Harvest Vegetables
- 2 pieces Green Bell Pepper (seeded and cut into 1/2 inch cubes)
- 1 piece Red Bell Pepper (seeded and cut into 1/2 inch cubes)
- 2 medium Zucchini (diced into 1/2 inch cubes, skins on)
- 6 large Roma Tomatoes (grated or very finely chopped)
Seasoning and Finish
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 1 teaspoon Granulated Sugar (to balance the tomato acidity)
- 1 teaspoon Sea Salt (plus more to taste)
- 2 tablespoons Fresh Flat-Leaf Parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
Heat the extra virgin olive oil in a large, heavy-bottomed skillet or a traditional Spanish 'cazuela' over medium heat.
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2
Add the diced onions to the pan with a pinch of salt. Sauté slowly for 10-12 minutes until they become soft, translucent, and just begin to turn golden.
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3
Stir in the green and red bell peppers. Cook for another 10 minutes, stirring occasionally, until the peppers have softened significantly.
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4
Add the sliced garlic and cook for 2 minutes until fragrant, being careful not to let the garlic brown or turn bitter.
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5
Incorporate the diced zucchini into the mixture. Sauté for 8-10 minutes. The zucchini should be tender but still hold its shape at this stage.
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6
Create a small well in the center of the vegetables and add the smoked paprika. Toast it for just 30 seconds to release the oils, then quickly stir it into the vegetables.
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7
Pour in the grated tomatoes and their juices. Add the sugar and the remaining salt.
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8
Reduce the heat to low and let the mixture simmer gently, uncovered. This 'chup-chup' (slow simmer) is the secret to a great pisto.
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9
Cook for 25-30 minutes, stirring every few minutes to prevent sticking. The liquid from the tomatoes should evaporate, leaving a thick, silky, and concentrated sauce.
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10
Taste the pisto and adjust the seasoning with more salt if necessary. The vegetables should be very soft and the oil should start to separate slightly from the tomato base.
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11
Remove from heat and let the dish rest for at least 10 minutes before serving. This allows the flavors to settle and intensify.
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12
Garnish with fresh parsley and a final drizzle of raw extra virgin olive oil for a bright finish.
💡 Chef's Tips
Use the best olive oil you can find; it acts as a primary flavor component, not just a cooking medium. Don't rush the onions; slow-cooking them provides the essential sweet base for the entire dish. If your tomatoes aren't perfectly ripe, add a tablespoon of high-quality tomato paste to deepen the color and flavor. Cut all your vegetables into uniform sizes to ensure they cook evenly and look professional. For an authentic touch, grate the tomatoes against a box grater and discard the skins for a smoother texture.
🍽️ Serving Suggestions
Serve warm with thick slices of crusty sourdough or a rustic baguette to soak up the juices. Top with a fried egg (huevos rotos style) for a traditional Spanish breakfast or light lunch. Pair with a chilled glass of dry Rosé or a light-bodied Spanish Tempranillo. Serve alongside grilled white fish or roasted chicken for a complete Mediterranean meal. Enjoy it cold the next day as part of a meze platter with olives and salted almonds.