Ingredients with Measurements:
- 2 lbs. of Pecora, cut into 1-inch cubes
- 1/2 cup of pitted Kalamata olives
- 1/4 cup of capers
- 1/4 cup of olive oil
- 2 tbsp. of lemon juice
- 4 cloves of garlic, minced
- 1 tsp. of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Add the Pecora cubes to the bowl and toss to coat evenly.
4. Add the olives and capers to the bowl and mix well.
5. Transfer the mixture to a baking dish and spread it out evenly.
6. Bake for 35-40 minutes or until the Pecora is cooked through and golden brown.
7. Remove from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 26g
Protein: 38g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 790mg
Substitutions for ingredients:
- Pecora can be substituted with lamb or beef.
- Kalamata olives can be substituted with any other type of olives.
- Capers can be substituted with chopped pickles.
Variations:
- Add chopped tomatoes and onions to the mixture for a more flavorful dish.
- Use fresh herbs instead of dried oregano for a more fragrant dish.
- Add a splash of white wine to the mixture for a more complex flavor.
Tips and tricks:
- Make sure to coat the Pecora cubes evenly with the marinade to ensure maximum flavor.
- Use a baking dish that is large enough to spread the mixture out evenly.
- Let the dish rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the dish on a large platter with fresh herbs and lemon wedges for a beautiful presentation.
Garnishes:
Garnish with chopped fresh parsley or basil for a pop of color.
Pairings:
Pair with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Arugula salad with lemon vinaigrette
Troubleshooting advice:
- If the Pecora is not cooked through after 35-40 minutes, cover the dish with foil and bake for an additional 10-15 minutes.
- If the dish is too salty, rinse the olives and capers before adding them to the mixture.
Food safety advice:
- Make sure to cook the Pecora to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
This dish is inspired by the traditional Greek dish, Kleftiko, which is typically made with lamb and cooked in a sealed clay pot.
Flavor profiles:
Savory, tangy, and slightly salty.
Serving suggestions:
Serve with crusty bread to soak up the flavorful juices.
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Region: Italian