Pisto

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pisto
Pisto.jpg
Alternative namesPisto manchego
TypeStew
Place of originSpain
Region or stateLa Mancha
Serving temperatureWarm
Main ingredientstomatoes, onions, eggplants or courgettes, green and red peppers, olive oil

Pisto (also known as Pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil.[1] It resembles ratatouille to some extent and is usually served warm as a starter or to accompany another dish. It is often served with bread, a fried egg on top or with pieces of cured ham. It is also used as the filling for pasties and tartlets (empanadillas).

The dish is sometimes formally named Pisto manchego, from its origins in the historical region of La Mancha (mostly situated in the region of Castilla La Mancha). But it's also found in similar versions in Extremadura (pisto extremeño). Pisto a la Bilbaína, from Bilbao in the (Basque Country) is similar to pisto manchego but usually includes only courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs.

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References[edit]

  1. ^ Crain, L.; Gorham, J.; Reamer, D. (2014). Toro Bravo: Stories. Recipes. No Bull. McSweeney's. p. pt289. ISBN 978-1-940450-39-1. Retrieved December 23, 2016.