Dishes · A classic of Castilian and Madrid · La Mancha
Pisto manchego
Onions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.
What makes it pisto manchego
- Tomato, peppers and onion — courgette often, aubergine sometimes.
- Cooked slowly in olive oil until soft, not browned.
- Often a fried egg on top.
Where it comes from
It's the vegetable stew of La Mancha, made in summer from the market garden and eaten hot or cold. Its likeness to ratatouille is plain, and neither needs to be first: both are what hot countries do with summer vegetables and oil.
In La Mancha it's often topped with a fried egg and eaten with bread; elsewhere in Spain it goes on toast, into small pies, or beside meat.
Be the first here
Start your own pisto manchegoNo one here has made pisto manchego yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.No one here has made it yetBasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.No one here has made it yetTurkishMenemenEggs stirred soft into green peppers and tomatoes stewed in butter or olive oil, eaten from the pan.No one here has made it yet