Wednesday , 20 September 2017

Pisto Manchego

Happy Labor Day!

I hope everyone’s been having a fantastic weekend – around Cincinnati we have a giant Labor Day fireworks display along with a huge Labor day picnic (that my husband incidentally helps organize) but the rain has been sprinkling on and off for the past two days, i.e. the weather has not been cooperating with all of our standard outdoor activities.

Labor Day started in 1882 in New York City by the Central Labor Union and was officially recognized by Congress in 1894.  The entire holiday is dedicated to the workers that made the USA great, the men and women who were and still are the backbone of the country.

In that spirit I’d like to present this Pisto Manchego, a Spanish sort of vegetable stew.

I’m sure you thinking, “What?  What does a Spanish vegetable type stew have to do with American workers?”  Here’s my thought process, this is the kind of dish that working men and women can easily put together, while sticking to a budget that gives you that feeling of deep soul satisfying yummy-ness as you eat it.

It seems simple, but is so much more than the sum of its parts.  Served with a medium fried egg on top with the perfect runny yolk to mix in and tie all the vegetables together, plus some simple whole grain bread on the side and you end up with one awesome dinner that everyone ends up gobbling up.

For lunches, I hardboiled eggs, one for each portion, and then the eggs were peeled, quickly crumbled and mixed it.  Plus due to the very nature of this dish it was, dare I say it, one of those dishes that only improves when eaten as a leftover lunch.

One caveat is that the dish isn’t the quickest – keep in mind that you’ll spend around 20 minutes chopping, 15 minutes of cooking and about 30 minutes of simmering (but at least that part is hands off) so for the super busy, they may want to keep this as a weekend meal versus a weeknight.  Or even better, feel free to double it and make it on Sunday for a super simple make ahead Monday or Tuesday night dinner (just wait to cook the eggs until you’re actually serving it).

Pisto Manchego

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 4

Calories per serving: 253

Fat per serving: 17.1

Pisto Manchego

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 medium sweet onion, diced
  • 5 cloves of garlic, minced
  • 1 red bell pepper, diced
  • 1 poblano, diced
  • 1 medium zucchini (or yellow squash), diced
  • ½ cup dry white wine
  • 1 ½ lbs ripe tomatoes (about 3 cups), seeded and diced (if tomatoes are out of season use a 28 oz can diced tomatoes that have been half drained, reserving half the liquid)
  • 1 Tbsp sherry vinegar
  • 2 Tbsp freshly minced flat leaf parsley
  • 2 oz Manchego, finely grated - while Manchego is highly recommended since that's, you know, in the title an aged Parmigiano Reggiano could be used in a pinch
  • 1 ½ tsp Smoked Spanish paprika
  • ½ tsp oregano
  • ¼ tsp sugar
  • Salt and Pepper, to taste
  • 4 eggs, cooked to your liking

Preparation

  1. In a large skillet, heat 1 Tbsp of olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 8 minutes. Add the peppers and zucchini and cook for 3 minutes, stirring often. Pour in the white wine and simmer, stirring occasionally, until the wine has reduced and the mixture is just slightly liquidly (you’re looking for about 1 – 2 Tbsp of liquid in the pan).
  2. Reduce the heat to low, add the tomatoes, smoked Spanish paprika, oregano and sugar, mixing well to combine. Simmer for 30 minutes until most of the liquid has evaporated. Stir in the sherry vinegar, parsley, remaining 1 Tbsp olive oil and salt and pepper to taste. Top with eggs cooked to your liking.

Notes

Nutritional Info includes eggs but will vary slightly depending on how you cook the eggs. Recipe slightly adapted from Food & Wine.

http://foodjaunts.com/pisto-manchego/

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6 comments

  1. oh my gosh this sounds absolutely delicious! definitely bookmarking this!
    Jenn and Seth recently posted..Mushroom PuffsMy Profile

  2. It’s got a fried egg on top! It’s gotta be good!! 🙂 Great dish – love the flavors, especially the smoked paprika with all of those wonderful vegetables! Your choice of Manchego makes this extra special!
    mjskit recently posted..Strawberry Tomato Salad with MintMy Profile

  3. I love pisto manchego, such a really nice salad
    Raymund recently posted..Berry Panna CottaMy Profile

  4. What a gorgeous meal! I would happily eat this any time of day. Your Spanish stew looks so succulent and inviting and the egg is the perfect topper. Sounds like you had a beautiful long weekend to boot! :).
    Kelly @ Inspired Edibles recently posted..Sizzling Skillet-Seared Cajun Chicken with Shiitake, Braised Tomato and OnionMy Profile

  5. This looks fabulous! I have never tried anything quite like this with the egg on top. I’ll have to give it a try! Have a fantastic week!
    Serena Bakes Simply From Scratch recently posted..Twice Baked PotatoesMy Profile

  6. Yum… the runny fried egg on top is definitely a must. I’ve never tried Manchego before but I’ve heard of it and I might have tried without realizing it. I’m curious how that tastes like. I like a one dish meal like this for weekday dinner!
    Nami | Just One Cookbook recently posted..Onigiri | Rice Balls おにぎりMy Profile

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