Cook this
The working recipe — the Market List, the Method, and where it lives or dies
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Origin
Murcia, Spain
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Description
Murcia's version of the slow-cooked vegetable stew — distinct from the Manchego version in its inclusion of grilled or roasted vegetables, particularly the dried and smoked red peppers (ñora) that give the Murcian kitchen its characteristic depth. The ñora pepper is soaked, scraped, and incorporated into the sofrito base, adding a complexity absent from the standard pisto. The Murcia region sits between Andalusia, Valencia, and La Mancha — its food reflects all three. The pisto here incorporates aubergine, courgette, tomato, onion, and the ñora pepper base, cooked slow and long until the vegetables are completely surrendered.
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The Thread
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Flavour Context
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Pillars V — VII
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