Pisto is a Spanish dish from the Murcia, Castilla La Mancha, and Extremadura Region. It consists of tomatoes, carrots, aubergines and courgettes, green and red peppers and olive oil. It resembles ratatouille and is normally served warm as a starter or as a side dish.
This dish can also be served with a fried egg on top or with bits of cured ham and is often eaten with toast. This is also sometimes used as a pastry or tartlet filling. Pisto is the Spanish version of the ratatouille of France, the caponata of Italy or the imam bayildi of Turkey.
It is a hearty stew consisting of a variety of vegetables. The key is good quality olive oil and fresh, seasonal vegetables, as with the other Mediterranean vegetable stews. Originally from Spain’s Murcia region, Pisto can be found in the rest of the country now as well.
More About Pisto: Spanish Vegetable Stew Recipe
Make sure you get the freshest possible vegetables and don’t think about the amount of olive oil used in the dish. It may sound like a lot, but olive oil is incredibly healthy, especially if you get cold-pressed olive oil of good quality. If this dish is combined with low-carb protein, you don’t have to think about the meat.
Ratatouille was originally a dish made to be more accessible to all types of people. It was ready in the summer when new vegetables were available. This dish is a great Spanish twist on the recipe. For more ratatouille recipes, click here.