Traditional Manchego Pisto

• 2 medium zucchinis
• 2 bell peppers (red and green)
• 1 large onion
• 4 ripe tomatoes
• 3 tbsp extra virgin olive oil
• 2 garlic cloves
• Salt
• Black pepper

👨‍🍳 Step-by-step instructions

1. 1

   Dice all the vegetables into medium cubes: onion, green and red bell peppers, zucchini, and tomato.

2. 2

   Heat olive oil in a large skillet. Sauté the onion over medium heat for 5 minutes.

3. 3

   Add the bell peppers and cook for another 8 minutes until softened.

4. 4

   Stir in the zucchini and cook for 5 minutes more.

5. 5

   Add the chopped tomato, salt, sugar, and oregano. Mix well.

6. 6

   Simmer over low heat for 20–25 minutes until the pisto is well reduced and no excess liquid remains.

7. 7

   Adjust seasoning. Serve hot or cold, topped with fried eggs if desired.

💡 Chef's tip

Keep the heat as low as possible. Pisto made quickly on high heat tastes like sautéed vegetables; made slowly on low heat it becomes something close to a confiture.

📝 Our take

Traditional Manchego pisto is the egg-free version of the dish, more versatile than it looks. It works as a side dish, as a base for other stews, on toast, or simply with bread. The vegetables—tomato, pepper, courgette—must be very slowly softened for a result that is smooth and sweet, not acidic.

🍷 Wine & food pairing

A young Manchegan red wine, Tempranillo from Valdepeñas. Its direct fruitiness pairs well with the tomato acidity.

Suggested wine: Tempranillo joven de Valdepeñas o Cencibel manchego