Pisto

In today's article, we will delve into the fascinating world of Pisto. From its beginnings to the present, Pisto has been a topic of interest that has captured the attention of many people around the world. Throughout this article, we will explore the various aspects of Pisto, including its history, evolution, impact on society, and its relevance today. Through a detailed analysis, we will discover the reasons why Pisto has generated so much interest and how it has influenced different areas of daily life. Get ready to immerse yourself in the exciting world of Pisto and discover everything this theme has to offer!

Pisto
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. 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 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 is 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

References

  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 23 December 2016.


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