SPANISH PISTO MANCHEGO

Although Pisto is associated with the Spanish region of La Mancha, the land of Don Quixote and sun-bleached windmills, it’s a revered staple all over Spain.  It consists of a rustic medley of peppers, tomato and zucchini, characteristically served with a fried egg on top and it’s also utilized as the filling for Enpanadillas (Spanish Empanadas).  You can make a couple of holes in the center of the pisto, about 5 minutes before it is done and crack a couple of eggs inside so they fry in the same pan.  It is outstanding served for a light brunch, along with a fresh salad and a crusty Baguette.

The difference with the Andalusian Pisto take is the Ñora, which is a sweet pepper indigenous to Spain, not at all spicy but sweet and distinct in flavor.  You can find Ñoras at some Latin food markets, however, the substitution of a New Mexico dried chili pepper here works perfectly as well.

Pisto is another close cousin to the French Ratatouille and the Italian Caponata.  Ensure there is uniformity in the cuts of the veggies for even cooking and have care with the salt, as the Serrano ham tends to be salty.

PISTO MANCHEGO

1 medium Vidalia or sweet onion – diced

2 garlic cloves – minced

3 medium tomatoes – diced with skins removed

¼ cup of Serrano Ham (or Parma Ham- preferred) diced into small cubes

1 Red Bell Pepper – diced

1 Yellow Bell Pepper – diced

1 Green Bell Pepper – diced

1 Ñora (or New Mexico dried Chili) Rehydrated – chopped and seeded

1 zucchini – diced

2 TBSP fresh parsley – minced

¼ TSP ground cumin

1/2 TSP of sugar

¼ cup of sherry – Spanish Fino or Dry Sherry is preferable (you can substitute with white wine)

Kosher salt and fresh cracked pepper

Heat about 2 TBSP of olive oil in a large skillet with high sides and sauté the garlic and onion for a few minutes.  Add the bell peppers and the Ñora (or New Mexico Chili) and continue cooking until the peppers start to soften.  At that point incorporate the tomatoes, cumin, zucchini, Fino and the parsley.  Cover and braise for about 20 minutes or until the veggies are soft but not mushy.  Serve for breakfast with some fried eggs on top or as a side dish accompanying meats.

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