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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 orcourgettes, green and redpeppers,olive oil |
Pisto (also known as pisto manchego) is a Spanish dish originally from theRegion of Murcia,Castilla La Mancha andExtremadura. It is made oftomatoes,onions,eggplant orcourgettes, green and redpeppers, andolive oil.[1] It is usually served warm as a starter or to accompany another dish. It is often served with white rice, bread, a fried egg on top or with pieces ofcured ham. It is also used as the filling forpasties and tartlets (empanadillas).
The dish is sometimes formally namedpisto manchego, from its origins in the historical region ofLa Mancha (mostly situated in the region of Castilla La Mancha); it is also found in similar versions in Extremadura (pisto extremeño).Pisto a la Bilbaína, fromBilbao in theBasque 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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