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, eggplantorcourgettes, green and red peppers, and olive 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 of cured ham. It is also used as the filling for pasties and tartlets (empanadillas).
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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, eggplantsorcourgettes, green and red peppers, olive oil |
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.
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