Pisto
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| Alternative names | Pisto manchego |
|---|---|
| Type | Stew |
| Place of origin | Spain |
| Region or state | La Mancha |
| Serving temperature | Warm |
| Main ingredients | tomatoes, 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 and Castilla La Mancha. 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 pastiess and tartletts (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. 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.
References
- ^ 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.
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