Pisto
| 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  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 empanadillas and empanadas.
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.
Other uses of "Pisto"
- In Italy pisto is a mixture of spices made with cinnamon, cloves, coriander, star anise, and nutmeg. It is very fragrant and is used in traditional recipes such as roccocì and mustacciuoli, typical Christmas sweets.[1]
Another Italian use of the word pisto is as the name of a kind of cotechino made in Mantua.
- In Mexico and the Southwestern U.S., "pisto" is slang for hard liquor.
- In Honduras, Guatemala, and El Salvador, the term is slang for money.