Best Pisto Manchego Spanish Vegetable Stew Recipes

PISTO MANCHEGO (SPANISH RATATOUILLE)

Pisto Manchego (Spanish Ratatouille) image

Pisto Manchego is a classic Spanish dish that incorporates fresh Mediterranean vegetables like peppers, onions, tomatoes, croquettes (zucchini ) and sometimes even eggplant. It is simmered on low and slowly in a tomato olive oil sauce, and it can be served with shaved cheese, cured ham or fried egg. Sometimes it is called Spanish ratatouille.

Provided by Edyta

Number Of Ingredients 13

Ingredients

2 tbsp Olive Oil (Extra Virgin to sautee veggies)
1/2 Vidalia Onion (Or Small Spanish Onion, chopped)
3 cloves Garlic (Peeled and chopped)
2 Zucchini (Medium size, cut into small cubes)
1 Red Bell Pepper (Cut into small cubes)
1 Green Bell Pepper (Cut into small cubes)
8 Tomatoes (Medium size like "on the wine" or "Roma", peeled and chopped)
1 tbsp Sherry Vinegar
Salt & Pepper to taste
1/4 teaspoon Spanish Smoked Paprika (Optional, for a little heat and smoky flavor)
1 tbsp Shaved Manchego Cheese (Optional)
2 tbsp Olive Oil (To drizzle on finished - optional)
Fresh Chopped Parsley to Garnish

Steps:

Bring a pot of water to boil. Add tomatoes and leave them for 2-3 minutes until the skin starts to break. Remove to a colander and let cool off. Then peel the skin and chop your tomatoes.
Preheat olive oil in a dutch oven or another heavy pan with the lid, on a moderate heat. Then saute onions for 5 minutes, uncovered.
Add chopped garlic and saute for few more minutes.
Add peppers and cook for 5 more minutes.
Reduce the heat to low, add zucchini and tomatoes, a little bit of salt and pepper and put the lid on. Let cook covered for about 30 minutes, stirring it occasionally.
Check for seasoning and adjust with salt and pepper as needed. Add smoked paprika, if using, sherry vinegare, and mix all together.
Place it in a serving bowl, drizzle extra virgin olive oil, shave over some Manchego Cheese, sprinkle on some parsley and serve with bread. Enjoy!

Nutrition Facts : Calories 232 kcal, Carbohydrate 20 g, Protein 5 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 50 mg, Fiber 5 g, Sugar 13 g, ServingSize 1 serving

PISTO MANCHEGO (SPANISH VEGETABLE STEW)

Pisto Manchego (Spanish Vegetable Stew) image

This is sort of a Spanish ratatouille, a vegetable stew that hails from La Mancha. Serve with with a fried egg on top and some crusty bread for a lovely and light meat-free meal!

Provided by Luis Luna

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup olive oil, divided
6 medium tomatoes - blanched, peeled, and chopped
1 teaspoon white sugar
a generous pinch of salt
2 cloves minced garlic, or more to taste
2 medium green bell peppers, chopped
2 medium zucchini, sliced
1 medium onion, chopped
1 tablespoon olive oil
4 large eggs

Steps:

Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
Divide vegetable stew amongst 4 plates and top each with a fried egg.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 17.8 g, Cholesterol 186 mg, Fat 36 g, Fiber 4.8 g, Protein 10 g, SaturatedFat 5.9 g, Sodium 92.8 mg, Sugar 10.6 g