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How come we don't have this recipe on the blog! Well, we actually have it but hidden inside another recipe. But I think it deserves an entry like this. It is a recipe that comes out especially well in the thermomix, because the vegetables come out in their fair point of doneness and it remains the most tasty. Accompanied with a fried egg, baked potatoes or rice it is a plate of 10.
As in all regional recipes, in each house there is a variation. I particularly use zucchini and aubergine, how do you do it?
I also love that it can be prepared in advance, even packed in jars and frozen. I like to add a bit of sugar so that the tomato does not taste sour when it cooks. Try it and you will see how rich it is.
I take the opportunity to dedicate this recipe to our followers of La Mancha, especially Esther from Tenerife who the other day left us a comment on the recipe of the garlic springue in which he asked us for more recipes from La Mancha. We will continue to complete this section with regional recipes from La Mancha, publishing soon the famous Manchego gazpachos.
manchego ratatouille
Traditional Manchego pisto, ideal for lovers of vegetables and healthy cuisine. It is perfect to leave it prepared in advance. Ideal accompaniment for potatoes, rice or eggs.
TM21 equivalences
IN THE RECIPE IT APPEARS AS AN INGREDIENT PUMPKIN BUT IN THE PREPARATION IT APPEARS AUBERGINE. WHAT IS THE INGREDIENT TO PUT IN. A GREETING.
YOU HAVE THOUGHT THE SAME THING THAT I MARIA DEL CARMEN I WANT TO THINK THAT IT WILL BE THE EGGPLANT AT LEAST IT IS WHAT I'M GOING TO PUT IT. I'M GOING TO PREPARE IT FOR TODAY. THANK YOU FOR THE RECIPES, THEY ARE VERY GOOD AND ABOVE ALL EASY TO PREPARE.
Hello girls, it is indeed aubergine ... I was just cooking a pumpkin cream in the thermomix at that time and the subconscious betrayed me !! Thanks for noticing and warning, it's already changed 🙂 it's delicious you'll see !!
Hello Irene,
Manchego ratatouille does not contain zucchini, squash, aubergine, or red pepper, it only has tomato and green pepper. In some places, as far as I have ever seen, they put zucchini to soften the flavor, but the Manchego ratatouille, at least in the Ciudad Real area, is tomato without skin, no crushed, and green pepper. There are times when meat is added, which has previously been fried, but no zucchini, no pumpkin, or red pepper.
I do not say it with the intention of annoying anyone, I am your follower and I love the recipes you publish, but the manchego pisto is not like that.
I agree with Mercedes. I am from Albacete and I have always eaten the pisto at home as she describes it: with local green pepper (not Italian) and with tomato (slightly sweetened), to which was incorporated fried lean pork, fried chicken ... He used oil from frying the meat to fry the pepper and tomato.
As an adult, I began to see recipes for pisto manchego with all those vegetables.
I recommend that you try the pepper and tomato with some meat and will you lack bread?
Thank you girls for sharing your ratatouille recipes! My father is from Albacete too, but they have never put chicken or lean in his house ... hehehe that yes, the bread that is not missing !! Anyway, I'm going to take notes to make the version that you tell us. Can you give me more information about the recipe? What proportion of tomato, pepper and meat? So I prepare it and we publish it as the "Manchego pisto of Marihoce de Albacete" hehehe
Hello, I have done it and this super delicious has enchanted us at home. Thanks for the recipes
Thanks Ana Belén!
I am from Puertollano, also from La Mancha and I have eaten ratatouille in all possible varieties, with and without meat, aubergines, zucchini and / or red pepper. I like it in any of its forms, and I think that, being a peasant food, who put what they had, it cannot be limited, surely there is no single recipe, I encourage you to try all of them and then decide.
Thank you Eladio for your message, I agree with you. Anyway, we are already working on a more traditional recipe only for peppers that we will publish soon 😉
Thank you very much.
Wonderful all !!! In Andalusia we also add potatoes. I love it in all its facets and this one that you share here has become mine for TMX. He urged you to try it by adding a medium potato (about 250 hours) to the rest of the vegetables 😉
Thanks for the contribution !!!
Great Trinity! Thank you very much for your message. You are absolutely right, my mother is from Granada and she always prepared it with potatoes. 🙂
Hello good Morning :
Thanks to everyone for this section, it is interesting to read and learn and for a newbie like me, to be able to ask a question.
I love ratatouille, but every time I do it with the TM 5 instructions, it burns a little bit and sticks down a bit.
How can I avoid it?
Thanks again and best regards
Hi Carlos,
first thing welcome to the blog! We have all been newbies the first time and we have learned by reading, asking and making mistakes! So it has been for everyone. So thank you very much for writing us. We will try to help you in any way we can. 🙂
I ask you: do you follow the instructions to the letter? Basically in the amount of oil, do you take the one indicated in the recipe?
I recommend that during the cooking process of the ratatouille you stir at the beginning and in the middle with a spatula or a tongue and peel off whatever may be at the bottom. So it sure does not burn you. 🙂
Thanks for writing to us!