September 21, 2011 § Leave a comment
I love pisto manchego. It’s sooo good. According to a friend from the Mancha, traditional pisto manchego doesn’t contain aubergine, and courgettes are only optional. You can top it with a fried egg, but I don’t recommend it since I don’t like eggs.
1 onion, diced
lots of green pepper, diced
fewer red peppers, diced
1 courgette, optional, diced
salt to taste
sugar to taste
Set aside about a quarter of the diced vegetables, and sautee the rest in olive oil until very soft. Add the garlic later so it doesn’t burn, and once it’s golden and aromatic, add the tomato. With a food processor/blender, blend the remaining quarter of the diced vegetables until a puree and add it to the pot. This is a trick to give more flavor to the sauce, but it’s not necessary if you’re lazy or don’t have a blender. If the sauce tastes at all acidic or bitter from the tomato, add a pinch of sugar. Add salt to taste. Let it simmer for a while to let the flavors mingle, mix, and dance the jota manchega. Top it with a fried egg if you want to be traditional. I didn’t since I don’t like eggs. Buen provecho!