Best 3 Pisto Manchego Spanish Ratatouille Recipes

**Pisto Manchego: A Flavorful Spanish Vegetable Stew**

Pisto Manchego is a traditional Spanish vegetable stew originating from the region of La Mancha. It is a colorful and flavorful dish made with a variety of seasonal vegetables, including tomatoes, peppers, zucchini, eggplant, and onions. The vegetables are typically stewed in olive oil and seasoned with garlic, paprika, and other herbs and spices. Pisto Manchego is often served as a side dish or as a vegetarian main course. It can also be used as a filling for empanadas, tortillas, and other savory pastries.

This article provides two recipes for Pisto Manchego: a classic version and a vegan version. The classic version includes chorizo and eggs, while the vegan version uses tofu and nutritional yeast. Both recipes are easy to follow and can be tailored to your own taste preferences.

In addition to the two main recipes, the article also includes a recipe for Pisto Manchego croquetas. These croquetas are made with leftover pisto and are a delicious way to use up any leftovers. They are also a great appetizer or party snack.

No matter how you choose to prepare it, Pisto Manchego is a delicious and versatile dish that is sure to please everyone at the table.

Let's cook with our 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

Categories Side Dish Tapas

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

PISTO MANCHEGO

Pisto Manchego image

My simple version of a traditional Spanish vegetarian classic. This dish originates from Castilla la Mancha--hence the name--pisto manchego. Packed with flavor, this will light up any dinner table.

Provided by Anonymous

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, finely sliced
3 cloves garlic, finely sliced
1 small potato, peeled and diced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 medium zucchini, sliced
4 medium tomatoes, peeled and chopped
1 teaspoon white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.6 g, Fat 7.4 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 23.2 mg, Sugar 10.6 g

Tips:

Prep your vegetables: Wash, peel, and chop your vegetables before you start cooking. This will save you time and make the cooking process go more smoothly.
Use a heavy-bottomed pot or pan: This will help to evenly distribute the heat and prevent the food from sticking.
Cook the vegetables in stages: Start by cooking the harder vegetables, such as bell peppers and eggplant, for a few minutes before adding the softer vegetables, such as tomatoes and zucchini. This will ensure that all of the vegetables are cooked evenly.
Add the spices and herbs at the end of cooking: This will help to preserve their flavor.
Serve pisto manchego immediately: This dish is best served fresh, so don't let it sit for too long before eating.

Conclusion:

Pisto manchego is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, pisto manchego is a great dish for home cooks of all levels. So next time you're looking for a new and flavorful recipe, give pisto manchego a try!