Ingredients with Measurements:
- 1 Botillo (2-3 pounds)
- 1 pound fresh spinach, washed and chopped
- 1 cup grated cheese (Manchego or Parmesan)
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring water to a boil. Add the botillo and let it cook for 30 minutes.
3. Remove the botillo from the pot and let it cool. Once it's cool enough to handle, remove the casing and cut the meat into bite-sized pieces.
4. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
5. Add the chopped spinach to the skillet and cook until wilted.
6. Add the smoked paprika, salt, and pepper to the skillet and stir to combine.
7. In an oven-safe baking dish, layer half of the botillo pieces on the bottom.
8. Add the spinach mixture on top of the botillo.
9. Layer the remaining botillo pieces on top of the spinach mixture.
10. Sprinkle the grated cheese on top of the botillo.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Substitutions for ingredients:
- Botillo can be substituted with any cured meat, such as ham or bacon.
- Spinach can be substituted with kale or Swiss chard.
- Manchego or Parmesan cheese can be substituted with any grated cheese.
Variations:
- Add diced potatoes to the botillo and spinach mixture for a heartier dish.
- Substitute the smoked paprika with regular paprika for a milder flavor.
- Add diced tomatoes to the spinach mixture for a pop of color and flavor.
Tips and tricks:
- Make sure to remove the casing from the botillo before cooking.
- Use fresh spinach for the best flavor and texture.
- Let the botillo cool before cutting it into bite-sized pieces.
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
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 botillo with spinach and cheese in individual bowls or on a platter.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side of crusty bread and a green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Rice pilaf
Troubleshooting advice:
- If the cheese is not melting, increase the oven temperature and bake for an additional 5-10 minutes.
- If the botillo is tough, it may need to cook for a longer period of time.
Food safety advice:
- Make sure to cook the botillo to an internal temperature of 165°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Botillo is a traditional dish from the region of El Bierzo in Spain. It's made with pork meat and is typically served with potatoes and greens.
Flavor profiles:
This dish is savory and smoky, with a hint of spice from the smoked paprika.
Serving suggestions:
Serve the botillo with spinach and cheese as a main course for dinner or lunch.
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Region: Spanish