) | |
| 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 |
| |
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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 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); 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.
See also
- Galayet bandora (the Levant)
- Huevos Rancheros (Mexico)
- Lecsó (Hungaria)
- Matbukha (North West Africa)
- Menemen (Turkey)
- Piperade (Gascon/French/Basque)
- Shakshuka (the Mediterranean and Middle East)
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.