Zucchini, green pepper, and tomato medley (Pisto Manchego) from The Foods & Wines of Spain by Penelope Casas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rmardel on October 03, 2025

    This version of Pisto Manchego is closest to the one I had as a child in Spain and closest to the one my mother learned to cook when we lived there. Like this version, the version I grew up with contained zucchini and potatoes, and no eggplant, as is often seen in modern American recipes, although I am sure eggplant may be used in some regional variations. I use chorizo rather than bacon, but I also recognize that when this book was written Spanish chorizo was difficult to find in the United States. As an older cookbook, the recipe assumes some basic cooking knowledge that is spelled out more explicitly in more current books. But if time is taken with the ingredients, sautéing each vegetable separately then combining them together for the final braise, the results are outstanding. This is a summer standard in my house, and is always devoured by family and guests alike.

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