Pumpkin sauté (Calabaza frita) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Partridge stuffed with pork and spices (Perdiz rellena)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Vanessa on October 27, 2012

    This is a great way to cook pumpkin, with a wonderful garlicky sauce. (Sometimes it seems that a major component of Spanish cooking is a series of techniques for combining garlic and old bread!) The result is a very savory, satisfying vegetable dish suitable for all kinds of fall menus.

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