Pisto Manchego: a traditional dish with variations

Hello, friends of Paulina Cocina. How do you all say the members of this community are doing? Today, we're going to take a trip back in time to learn the secrets of this incredible recipe. "Somewhere in La Mancha..." Actually, in many places in La Mancha and throughout Spain, this recipe has been eaten for many, many years. Since the time of Don Quixote. Or longer. Which one are we talking about? Do you have any ideas? We're talking about Pisto .

Those from La Mancha say—obviously—that they add imagination to this popular recipe. However, in one way or another, every region says the same thing. It has its regional variations, and there are as many recipes as there are Spanish homes. So, let's talk about Manchego ratatouille .

What is Manchego ratatouille?

Ratatouille is a typical dish of Spanish cuisine , although it has also been adopted by several Latin American countries. History tells us that it was prepared by the region's farmers with vegetables grown in their gardens.

It's prepared by dicing onion, green pepper, red pepper, and tomato, then sautéing them together in olive oil. Other vegetables such as zucchini or eggplant can sometimes be added.

Pisto is a very versatile dish that can be served as a main course or as a side dish. It can be eaten alone, with rice, with a fried egg , or with bread, among other options. It is very tasty and can easily be found in many restaurants and bars in the region, especially in the provinces of Toledo, Ciudad Real, Albacete, Cuenca, and Guadalajara, although it can be ordered throughout Spain.

Manchego ratatouille can be served hot as a side dish for meat or fish dishes, or cold as an appetizer. It can also be mixed with beaten eggs to make a ratatouille omelet, or it can be added to rice for a delicious and complete dish.

Plus, it's a very easy dish to prepare at home, which is why it's also common to find it on the tables of families from La Mancha. 

In short, La Mancha region , don't hesitate to try authentic Manchego pisto in any of the restaurants or bars that offer this delicious regional specialty.

What is ratatouille called in Catalan?

Ratatouille in Catalan is called "samfaina ," which is also made with tomatoes, onions, and peppers. However, Catalan samfaina also often includes eggplant and garlic, and in some cases, other vegetables such as zucchini, artichokes, or mushrooms are added.

Samfaina is a very popular side dish in Catalan cuisine and can be served hot or cold as an accompaniment to meat, fish, or rice dishes.

What can you accompany?

It can be served in a variety of ways. Here are some options:

• Fried eggs: One of the most common ways to serve ratatouille is with fried eggs. The eggs can be placed on top of the ratatouille and broken up so the yolk mixes with the vegetables.
• White rice: This can also be served with white rice . Simply cook the rice separately and serve it alongside the ratatouille.
• Bread: Ratatouille is a very tasty dish that can be enjoyed simply with bread. Bread can be used to dip the vegetables in the sauce.
• Meat : It can also be served as a side dish for meats. It can be accompanied by pork, beef, or chicken.
• Cheese: Another option is to add grated cheese to the ratatouille. The melted cheese gives the dish an extra flavor.

In general, Manchego ratatouille is a dish that can be combined with a variety of foods . Try some of these options and find the one you like best. Then tell me what you think.

Can it be frozen?

To freeze the ratatouille, first let it cool to room temperature . Then, you can place it in freezer-safe containers or freezer bags, making sure there's no air left in the packaging. Label the containers or bags with the freezing date so you know when to use them.

When you want to thaw it , it's best to do so in the refrigerator for several hours or overnight. You can also thaw it in the microwave, but I recommend using it on low heat to prevent overcooking. Once thawed, you can heat it in a pan over medium heat until piping hot before serving.

Traditional ratatouille recipe from La Mancha

• Yields: 4 people
• Preparation time: 60 minutes

Ingredients

• 1 red pepper.
• 2 green peppers.
• 1 eggplant.
• 2 zucchini.
• 1 carrot.
• 4 tomatoes.
• 2 garlic cloves.
• 2 onions.
• Salt.
• Ground black pepper.
• Virgin olive oil.

How to make original Manchego ratatouille step by step

1. Place water in a saucepan and bring to a boil.
2. Make a cross cut on the bottom of the tomatoes.
3. Place the tomatoes in the water for 15 seconds and then place them in a bowl of ice water. 
4. Peel the tomatoes, cut them and set aside.
5. Peel the garlic cloves and onion and chop 
6. Cut the vegetables into small cubes and set them aside separately.
7. Heat the olive oil in a frying pan or casserole dish and add the garlic cloves and onion and cook for 15 minutes.
8. Add the peppers and cook for 15 minutes.
9. Add the eggplant, zucchini, and tomatoes and cook over low heat until the liquid released by all the vegetables has evaporated.
10. Turn off the heat and let it rest so that the flavors can concentrate well.

The secret? Take your time, cook over good, low heat, until everything is tender, and success is guaranteed!