Pistou

Pistou

Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Some more modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. Traditionally, the ingredients are crushed and mixed together in a mortar with a pestle, (pistou means pounded in the Provençal language). [http://www.foodandwine.com/articles/frances-best-pistou FoodandWine.com. "France's Best Pistou. Paula Wolfert.] ] It is often confused with pesto with which it shares some of the same ingredients, the key difference being absence of pinoli (pine nuts), from pistou. [ [http://frenchfood.about.com/cs/soupspotages/a/pistou.htm About French Food. "Pistou...or pesto?" Debra F. Weber ] ] It is a typical condiment from the Provence region of France that can be served with pasta dishes or as a spread for bread. But it is most often associated with the Provencal dish Soupe au Pistou, a minestrone like summer soup that includes white beans, green beans, tomatoes, summer squash, potatoes, and vermicelli. These ingredients can be left out or replaced as long as the soup's golden rule about summer vegetables is followed. Thus Pistou soup is not made with, for example, leeks. Some recipes incorporate the pistou into the soup just before serving. [ [http://kitchen-notebook.blogspot.com/2006/04/lail-est-arriv-soupe-au-pistou.html Lucy's Kitchen Notebook. L'Ail est Arrivé! - Soupe au Pistou] ] Others recommend offering the sauce at the table to be added after the soup is served. [ [http://www.marthastewart.com/page.jhtml?type=content&id=recipe2916 Martha Stewart - Living. "Patricia's Pistou Soup"] ]

Both pistou and pesto probably share the same origins. The Roman poet Virgil describes a sauce of crushed herbs, garlic, salt, and olive oil. A version with pinoli emerged around Genoa to become pesto, while pistou evolved in the areas around Nice.

Some regions, especially those closer to the Alps, substitute Swiss cheese in the place of parmesan. Whatever cheese is used, it is preferred that it not be a "stringy" cheese, so that when it melts in a hot liquid (like in the pistou soup, for instance) it does not melt into long strands.

See also

*Pesto
*Persillade

External links

* [http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_24543,00.html Soupe au Pistou, Wolfgang Puck]
* [http://www.foodandwine.com/recipes/soupe-au-pistou-august-2006 Soupe au Pistou, Paula Wolfert]

Notes


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Look at other dictionaries:

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  • pistou — [pē sto͞o′] n. 〚Fr < Prov〛 1. a French sauce like pesto but often without the cheese 2. a soup or other dish flavored with this * * * pis·tou (pē sto͞oʹ) n. 1. A sauce made of garlic, basil, olive oil, and often Parmesan, used on pasta or in… …   Universalium

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  • Pistou — Soupe au pistou. La salsa pistou, o simplemente pistou, es una salsa fría hecha con dientes de ajo, albahaca fresca y aceite de oliva. Algunas versiones más modernas de la receta incluyen parmesano, pecorino u otro queso duro parecido rallado.… …   Wikipedia Español

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  • pistou — noun A cold sauce made from cloves of garlic, fresh basil, and olive oil …   Wiktionary

  • pistou — [ pi:stu:] noun a paste made from crushed basil, garlic, and cheese, used in Provençal dishes. Origin from Provençal; cf. pesto …   English new terms dictionary

  • pistou — pis·tou …   English syllables

  • pistou — pēsˈtü noun ( s) Etymology: French, crushed basil, pesto, from Provençal, from pista to crush, from Old Provençal pistar, from Late Latin pistare more at pesto : a vegetable soup served with a puree of garlic, herbs …   Useful english dictionary

  • Sauce au pistou — Pistou La sauce au pistou (pissteck en provençal) , ou tout simplement pistou, est une sauce à base de basilic, ail et huile d olive typiquement provençale, qui sert généralement comme accompagnement de plats de pâtes. Le pistou constitue… …   Wikipédia en Français

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