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Spanish ratatouille (pisto manchego).Connie Miller of CB Creatives
Even the simplest dishes in Spainâs culinary repertoire pack outsized flavor thanks to a few key ingredients. For our Spanish meal, a dry rub of ground cumin, coriander, and black pepper boldly spices pork tenderloin for pinchos morunos; a final touch of honey provides a balancing sweetness. On the side, nutty Manchego cheese amps up the flavor of pisto, the colorful combination of sautéed vegetables that is Spainâs answer to Franceâs ratatouille. And for dessert, almond flour yields an exceedingly moist cake in this tarta de Santiago, a simple Galician treat we sprinkle with chopped almonds and coarse raw sugar for a chewy-crisp crust.
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