This is not the famous Rioja style potatoes, but it's something near to it. And once again, we are in front of a perfect stew for the cold days.
If you don't know what to do with the pumpkin surplus, get your pot right now. This recipe will not let you down.
Its texture is the softest I have ever tried in a cake, like if you were biting a cloud. The chocolate layer on top just crowns up a perfect dish for this autumn.
This recipe would have not been possible without the contribution of Ana Cortes, president of Eat Spanish. Thanks to her advice I have cooked it like my grandmother does.
In Spain, we love rolling things over, but I have never seen doing such thing with vegetables. A recipe for those looking for meal innovation.
I will definitively cook more amazing Spanish bean recipes, but in the meantime enjoy this one which is made with basic pantry staples.