Pisto
 | |
| 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 |
 Cookbook: Pisto  Media: Pisto | |
Pisto is the name of a Spanish dish typical from the Region of Murcia and La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadas and empanadillas.
The dish is sometimes formally named Pisto manchego, from its origin in La Mancha. Pisto a la Bilbaína, from Bilbao in the Basque Country, usually has just courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs.
References
This article is issued from Wikipedia - version of the Thursday, January 21, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.