The Manchego pisto is part of the traditional gastronomy of Spain, and it has been accompanying us from practically always. Of course, the ingredients of the Manchego ratio that we know today were incorporated over the years, as new foods arrived in the country. This dish is characterized by being economical and an excellent way to take advantage of seasonal vegetables. Likewise, its elaboration is simple and allows us to obtain a delicious, nutritious and perfect garnish to accompany any dish, either meat, fish, etc. We can even serve the homemade ratatus as an appetizer with some toast! Without a doubt, it is a very complete vegetable dish that you cannot miss. Therefore, keep reading and discovers in recipes how to do Pisto Manchego, the traditional recipe.
| 🚻 4 Diners | 🕘 45m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to do pisto manchego: |
| 1 large onion 1 green pepper 1 red pepper 2 zucchini 2 teeth of garlic 300 grams of crushed tomato |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to do pisto manchego:
1. We chop the onion and garlic. The size of the pieces can be to taste, although the Manchego ratatus is characterized by presenting the vegetables in rather small pieces.
2. We chop the red pepper and the green pepper in small pieces to cook faster.
3. We put a casserole on the fire with a good stream of oil. When hot, add the onion and chopped garlic and let them cook over medium heat about 3-5 minutes.
4. When the onion has pointed a little, add the peppers, stir, mix well and let cook about 10 more minutes. It is important that we stir the ingredients of the Manchego ratio to avoid burning.
5. While the vegetables are pointed, we chop the zucchini in squares.
6. Add to the casserole the zucchini and tomato, as well as a little salt. We remove and let cook for about 30 minutes or until we like it. The traditional Manchego ratatus is made with crushed entire tomatoes, so it is always better to use homemade crushed tomato than a boat. To make the original recipe, we make a cross cut to each tomato and climb them for 15 minutes. Then, we pass them through cold water, remove the skin and crush them. Once crushed, we can already add them to the casserole.
7. Once all vegetables are made, we try salt and rectify if necessary. If we observe that the ratatus sticks, we can always add a little more crushed tomato or a glass of water.
8. Let you finish cooking and will be ready to eat. The recipe for Pisto Manchego is perfect to serve as a companion of virtually any dish, such as a grilled fish fillet, baked chicken or a vegetable hamburger if we follow a vegetarian or vegan diet.
