Since childhood, I’ve always heard that colorful meals on your plate provide various health benefits, and Pisto Manchego perfectly proves this concept. Its vibrant blend of fresh vegetables, complemented with sherry vinegar and white wine, ensures an enjoyable and visually appealing meal. Let’s add this delicious meal to your plate, too.
Let me tell you, Pisto Manchego holds a special place in my husband’s heart, and these days, I often make it for our Sunday brunch or a post-workout meal. I recall a time when we had a silly argument, and to lighten up his mood, I arranged a surprise date at our home.
Knowing that Spanish cuisine is his all-time favorite, I attempted to make Pisto Manchego using a recipe from my mother-in-law. Surprisingly, he was so happy and thrilled that he gave me a warm hug, and we shared this dish.
After trying it for the first time, I eventually wanted to learn about the origins of this traditional Spanish dish. It originates from the La Mancha region and draws inspiration from the Mediterranean climate. Today, the Spanish community celebrates Pisto Manchego as a beloved dish.
This authentic Spanish delight is highly versatile, serving as a perfect side dish to complement your favorite heart meal. The best part about this dish is its simple and vibrant ingredients, which are so nutritious.Â
Now, I highly recommend you try this classic dish on your own. For your convenience, I’ve shared all the details, from tips and tricks to steps. So, without further ado, savor this traditional Spanish dish, packed with wholesome ingredients that will leave you wanting more!
Equipments Required
- Skillet: I suggest using a skillet to sauté the veggies.
- Spatula: Toss all the veggies using a spatula. I make sure to use a silicone or wooden spatula.
- Knife: To cut the veggies properly, I prefer a sharp knife.
- Chopping Board: I have a good-quality chopping board that I use regularly, and I recommend that you have one to finely chop the veggies.
- Bowl: Use a large or medium-sized bowl to serve this delicious dish.
Pisto Manchego Ingredients And Substitutions
Note: This recipe contains enough ingredients to make four servings of Pisto manchego. If you want to make more or less, adjust the quantities of the ingredients accordingly.
- 1/4 Cup Olive Oil: If I don’t have olive oil in my kitchen, I prefer to use canola oil as a substitute.
- 1 Cup Spanish Onion, diced             Â
- 2 Tablespoons Garlic, minced
- 1 Tablespoon Roasted Garlic:Â I suggest using roasted garlic paste as a substitute.
- 1 Medium Red Bell PepperÂ
- 1/2 Medium Green Bell Pepper: Yellow bell pepper can be used as a replacement.
- 1 Small Zucchini, diced: I advise you to cut your zucchini into 1/2-inch, and if you don’t have zucchini, you can try substituting it with pumpkin.
- 1/2 Cup White Wine: Wine vinegar, sherry vinegar, and red wine are perfect substitutes.
- 3 Cups Plum TomatoesÂ
- 1 Tablespoon Sherry Vinegar: Rice wine vinegar can be used as a substitute.
- 2 Tablespoons Parsley, chopped: I prefer using dried cilantro as an alternative.
- 1 Teaspoon Salt
- 60 Grams Manchego Cheese, grated: IÂ use cheese like Parmesan or Pecorino Romano when I don’t have Manchego.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 35 Minutes | 45 Minutes |
How To Make Pisto Manchego At Home
Step 1
Take a skillet and add olive oil to it.
Step 2
Once the oil is hot enough, add the diced onion.
Step 3
Next, add minced garlic to the mix.
Step 4
Once the onion and garlic are golden brown, add the zucchini.
Step 5
Now, add red and green bell peppers.
Step 6
Next, pour white wine into the mix.
Step 7
Then, add diced tomatoes.
Step 8
Season the dish with salt.
Step 9
Next, pour sherry wine into it.
Step 10
Finally, garnish with flat-leaf parsley.
Step 11
Your Pisto Manchego is ready to be served.
Expert Tips That I Recommend
- I recommend adding a spoonful of tomato paste to the diced tomatoes to enhance the sauce’s richness and color.
- To brighten the flavors, adjust the acidity by adding a splash of red wine vinegar or a squeeze of lemon juice towards the end of cooking.
- Instead of just sprinkling Manchego cheese on top, I consider melting it into the Pisto towards the end of cooking. This gives the dish a creamy texture and integrated flavor.
- When I use fresh tomatoes, I blanch them briefly in boiling water, then peel, seed, and dice them before adding them to the Pisto. This helps remove the skin and excess moisture, concentrating the tomato flavor.
- I like to sweat the vegetables at a low temperature for some time to ensure they release maximum flavor before adding the liquid ingredients.
- You can finish the dish with a drizzle of olive oil before serving.
FAQs About Pisto Manchego
Nutritional Information Per Serving
Pisto Manchego is a balanced and healthy meal with essential vitamins, minerals, antioxidants, and fiber. However, some of the ingredients, like wine and cheese, contain higher calories, so it is best to enjoy them in moderation.
Here’s a breakdown that I have provided of its nutritional aspects:
| Calories | 286 kcal |
| Carbohydrates | 18 g |
| Protein | 7 g |
| Fat | 20 g |
| Saturated Fat | 6 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 10 g |
| Cholesterol | 16 mg |
| Sodium | 693 mg |
| Potassium | 754 mg |
| Fiber | 4 g |
| Sugar | 10 g |
| Vitamin A | 2815 IU |
| Vitamin C | 91 mg |
| Calcium | 216 mg |
| Iron | 1 mg |
Pisto Manchego is naturally gluten-free and hence suitable for those following a gluten-free diet. It is also perfect for vegetarians. By adjusting some ingredients, it can be adapted for vegan and low-fat diets.
Recipe Variations For Different Diets
- Low-Fat Diet: To lower the fat content, I suggest replacing cheese with Greek yogurt, which is a higher protein and lower fat option.Â
- Vegan Diet: For a vegan diet, I suggest replacing the cheese with plant-based cheese. I also ensure that all ingredients, including the wine and vinegar, are vegan-friendly.
- Keto Diet: For a keto-friendly diet, I recommend opting for keto-approved sweeteners like erythritol or stevia instead of white sugar and replacing white wine with vegetable broth to reduce carbohydrates while still adding flavor to the dish. I also suggest adding fresh herbs and spices to enhance flavor without adding carbs.
Storing And Reheating This Recipe
Storing –
- In The Refrigerator: To store your Pisto manchego in the refrigerator, transfer it to an airtight container and keep it for up to 3 to 5 days.Â
- In The Freezer: For longer storage, I recommend freezing Pisto manchego. Use freezer-safe containers or resealable plastic freezer bags. For best quality, Frozen Pisto manchego should be consumed within 1 to 2 months.Â
Reheating –
- Stovetop: I suggest heating your Pisto Manchego over the stovetop, as it is quite easy and convenient. You just need to heat a non-stick skillet or frying pan over medium-low heat. Then, add the leftover Pisto Manchego to the heated skillet and keep stirring occasionally.
- Oven: To reheat Pisto Manchego in the oven, I suggest preheating to 350°F and transferring the dish into an oven-safe pan. Cover with foil for moisture retention, or leave uncovered for a slightly crispy texture. Heat for 5-10 minutes, stirring occasionally for even warmth. Serve hot.
- Microwave: To reheat Pisto Manchego in the microwave, I suggest placing it in a microwave-safe dish and covering it with a lid or microwave-safe wrap. Microwave on medium-high for 5 minutes, checking at 30-second intervals. Once heated through, carefully remove it from the microwave and serve it hot.
What To Serve With This Recipe
Here are some ways to serve and use this Pisto manchego to enhance its flavors perfectly.
- Grilled Meat: Have you ever heard of Pisto Manchego as a side dish with grilled chicken, pork chops, or steak? If not, try it once.
- Tortilla Wrap: Serve Pisto Manchego alongside a classic tortilla to make a hearty and filling meal.
- Soup And Stew: I like to use Pisto Manchego as a base for vegetable soup, adding broth and additional vegetables.
- Bruschetta: My favorite thing is to spread Pisto Manchego on toasted bread slices for a delicious bruschetta-style appetizer.
- Baked Potato: Top baked potatoes with Pisto manchego, sour cream, and chives for a twist of flavors.
- Sandwich: My friend suggested spreading Pisto Manchego on toasted bread slices for a delicious vegetarian sandwich, possibly adding some avocado or roasted bell peppers for extra flavor.
- Pasta: For a flavorful and quick pasta dish, you can also try mixing Pisto Manchego with cooked pasta. I recommend blending the pisto manchego to make it into a smooth sauce to go with the pasta.
Printable Version
Pisto Manchego Recipe
Ingredients
- 1/4 Cup Olive Oil
- 1 Cup Spanish Onion diced
- 2 Tablespoons Garlic minced
- 1 Tablespoon Roasted Garlic
- 1 Medium Red Bell Pepper
- 1/2 Medium Green Bell Pepper
- 1 Small Zucchini diced
- 1/2 Cup White Wine
- 3 Cups Plum Tomatoes
- 1 Tablespoon Sherry Vinegar
- 2 Tablespoons Parsley chopped
- 1 Teaspoon Salt
- 60 Grams Manchego Cheese grated
Equipment
- Skillet
- Spatula
- Knife
- Chopping Board
- Bowl
Instructions
- Take a skillet and add olive oil to it.
- Once the oil is hot enough, add the diced onion.
- Next, add minced garlic to the mix.
- Once the onion and garlic are golden brown, add the zucchini.
- Now, add red and green bell peppers.
- Next, pour white wine into the mix.
- Then, add diced tomatoes.
- Season the dish with salt.
- Next, pour sherry wine into it.
- Finally, garnish with flat-leaf parsley.
- Your Pisto Manchego is ready to be served.
Notes
- I recommend adding a spoonful of tomato paste to the diced tomatoes to enhance the sauce’s richness and color.
- To brighten the flavors, adjust the acidity by adding a splash of red wine vinegar or a squeeze of lemon juice towards the end of cooking.
- Instead of just sprinkling manchego cheese on top, I consider melting it into the Pisto towards the end of cooking. This gives the dish a creamy texture and integrated flavor.
- When I use fresh tomatoes, I blanch them briefly in boiling water, then peel, seed, and dice them before adding them to the Pisto. This helps remove the skin and excess moisture, concentrating the tomato flavor.
- I like to sweat the vegetables at a low temperature for some time to ensure they release maximum flavor before adding the liquid ingredients.Â
- You can finish the dish with a drizzle of olive oil before serving.Â
Nutrition
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Conclusion
Pisto manchego is a fantastic dish that is both simple and flavorful. The aromas of veggies infused with wine, cheese, and garlic always fill my kitchen with a rich and comforting scent. Each spoonful makes me realize just how delicious a simple vegetable dish can be.
This Pisto manchego, with its tasty and rich flavor, will surely please you as a side dish, whether you’re planning a cozy night dinner or just looking for a lovely weekday snack.
Do follow the mentioned steps and instructions. It would be beneficial for efficient cooking. Additionally, your feedback is invaluable, so please share your thoughts in the comments below. We always welcome and appreciate your contributions to the recipe!
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