Have you ever heard of a side dish called pisto before?
Originating from the country of Spain, where it is a popular side dish in regions like Extremadura and Castilla-La Mancha, this veggie-based offering is delicious, versatile, and it goes so well with all kinds of dishes.
The history of this delicious side dish is fascinating, as it arose as a humble dish that was made with excess vegetables from the harvests collected in these agricultural versions of Spain. Poor farm workers couldn’t afford much more than the leftover vegetables, so they combined them to make something delicious.
Pisto is still enjoyed today. The base of pisto is a mix of sliced vegetables which are combined together in a sauce to make a dish that could be described as the Spanish version of ratatouille. Commonly, you can find tomatoes, onions, eggplant, zucchini, green peppers, red peppers, and even garlic in a common version of pisto.
A healthy dose of olive oil is added to these vegetables, which are then sprinkled with salt and black pepper. The mixture is slowly heated and cooked in a pan on the stove which is covered and prepared at low heat for nearly 2 hours. Sometimes, a fried egg is added on top.
At the end of this cooking time, a delicious pisto is ready to eat. Isn’t it so simple, yet so delicious-sounding?