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Spanish Pisto Manchego (Slow-Braised Zucchini, Pepper, and Tomato Stew)
The beloved Spanish country classic from La Mancha: tender zucchini, sweet bell peppers, and onions slow-cooked sequentially in extra virgin olive oil with rich ripe tomatoes.
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
4servings
- Zucchini, diced into 1.5 cm cubes400 g
- Red and green bell peppers, diced300 g
- Yellow onion, chopped1 piece
- Ripe tomatoes, finely diced or crushed400 g
- Garlic cloves, sliced3 clove
- Extra virgin olive oil60 ml
- Sea salt1 tsp
Preparation Steps
1
Heat half the olive oil in a wide pan and cook onions and bell peppers for 10 minutes until softened.
10 min timer
2
Add remaining olive oil and diced zucchini; cook for 8 minutes until zucchini begins to tenderize.
8 min timer
3
Stir in sliced garlic and cook for 1 minute until fragrant.
1 min timer
4
Pour in diced tomatoes and salt. Reduce heat to low and simmer for 15-20 minutes until tomatoes reduce into a thick, glossy stew.
17 min timer
5
Serve warm or room temperature alongside crusty bread or topped with a fried egg.
1 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
