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Pisto manchego

Savor the Authentic Flavor of a Classic Spanish Tapa Recipe

Pisto manchego is a traditional Spanish dish from Castilla la Mancha region packed with vegetables and really easy to make. Enjoy!

4

15 minutes

55 minutes

Ingredients

  • 3 tbsp La Española Classic Olive Oil
  • 2 red onions, diced
  • Salt and freshly ground black pepper
  • 4 cloves garlic, crushed
  • 1 green pepper, deseeded and cut into chunks
  • 1 red pepper, deseeded and cut into chunks
  • Few fresh oregano leaves, thyme and rosemary sprigs
  • 1 aubergine, cut into chunks
  • 2 small courgettes, cut into chunks
  • 1 lb ripe tomatoes, peeled and chopped
  • 1 tsp sugar
  • 1 tbsp sherry vinegar
  • To serve:
  • Fresh oregano leaves
  • La Española Extra Virgin Olive Oil, for drizzling
  • Manchego cheese, grated (optional)

preparation

  • 1.

    Heat the olive oil in a large pan, over a medium heat. Add the onions and a little salt, cover and cook for 8 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.

  • 2.

    Add the peppers, cover and cook over a medium heat for 5 minutes, stirring occasionally until the peppers are just softened.

  • 3.

    Throw in the herbs, aubergine and courgettes, stir well, then cover and cook for 10 minutes, stirring occasionally.

  • 4.

    Add the tomatoes, sugar and sherry vinegar. Season well, then cover and cook for 20 minutes, until the vegetables are tender and tomatoes broken down.

  • 5.

    Serve in bowls, garnish with the oregano leaves and drizzle with the Extra Virgin Olive Oil. Scatter over the manchego.

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