Castilla La Mancha! The origin of delicious Manchego cheese. It’s also the home of one of the most famous figures from Spanish literature, Don Quixote of La Mancha, by author Miguel de Cervantes. And of course, there is the wine… Vega Demara produced by the Mateos de la Higuera family.

 

I paired the Vega Demara Joven with this version of Pisto Manchego because I find that food and wine from the same region can be quite complimentary, and I think that you will agree. 

Ingredients

Serves 4

2 small red onions, chopped
1 red bell pepper, chopped
1/3 cup olive oil
2 garlic cloves, minced
6 plum tomatoes chopped, seeds removed 
2 zucchinis, quartered lengthwise and chopped  
3 tbsp fresh parsley leaves, chopped
2 chorizos, quartered lengthwise and chopped
  shaved Manchego cheese
2 tsp sherry vinegar
  salt and pepper 

 Method

 

In a large saucepan cook the onions and the bell pepper in the oil over low heat until the softened. Add the garlic, and cook everything a few minutes longer. Add the tomatoes, zucchini, parsley, chorizo, and simmer for 30 minutes, stirring occasionally.  Add the sherry vinegar, and stir gently. Top with Manchego cheese.

 

Serve with crostini or bread. This also makes a perfect accompaniment to fish or grilled fish, and in Spain, it is often served by itself with a fried egg on top.