{"id":3060,"date":"2001-12-25T00:00:00","date_gmt":"2001-12-24T22:00:00","guid":{"rendered":"https:\/\/lareiras.es\/?post_type=recipe&p=3060"},"modified":"2022-01-27T22:10:11","modified_gmt":"2022-01-27T20:10:11","slug":"ratatouille","status":"publish","type":"recipe","link":"https:\/\/lareiras.gal\/en\/recipe\/ratatouille\/","title":{"rendered":"Ratatouille"},"content":{"rendered":"

Ratatouille recipe with red pepper<\/a>, green pepper, tomatoes, zucchini, onion, garlic and paprika. Of course, olive oil is not lacking.<\/span><\/p>\n

Manchego pisto<\/a>, also known simply as pisto, is a traditional dish of Spanish cuisine. It consists of a fry of various vegetables of variable composition, possibly those most accessible during the season in a garden. The nickname of Manchego comes from La Mancha, although it can be seen prepared in almost all of the Spanish territory.<\/p>\n

It is usually served hot or cold, according to custom, often accompanied by fried eggs or some cold meats, especially sausages in a characteristic clay pot. Sometimes it is served as a tapa covered with some pieces of Serrano ham. It is more common to find this dish in summer than winter, due to the seasonality of its ingredients.<\/p>\n

Ratatouille<\/p>\n