The origin and recipe of the pisto are synonymous with Spanish tradition.

Everyone at our tables at home has at some point finished our dish by slicing it with a piece of spongy bread, a sign that the pisto that Grandma has been preparing was more than delicious. Today we are going to talk about the origin of the pisto, a dish more than traditional of Spanish cuisine, in addition to giving you a wonderful recipe of a good homemade pisto so that now you can also serve it at your table.

If we talk about the exact origin of the pisto it is difficult to determine it with precision, since it is a dish that has evolved over the years and has been transmitted from generation to generation in different regions of Spain. However, it is believed that its origin goes back to the cuisine of the peasants of La Mancha, who used the ingredients they had available in their region.

For those who do not know, the pisto is a stew composed mainly of tomato, pepper, onion, zucchini and eggplant, but being such an extended dish has multiple variations. As for our recipe, you must consider that it is for 4 people and you will need 6 tomatoes, 2 green peppers, 1 onion and 3 tablespoons of extra virgin olive oil. For this recipe, the tomatoes that we will use will not be crushed, but chopped into pieces along with the rest of the ingredients. First we sauté the onion and pepper, then add the peeled and chopped tomatoes, and wait for them to cook slowly until they soften and the tomato water has evaporated almost completely. In this way we will get a delicious traditional dish that you can accompany either with potatoes, and of course a fried egg, turning your dish into a real delicacy.