Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 2 bell peppers, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 (14-ounce) package hornazo (a Spanish-style sausage)
- 4 ounces Manchego cheese, grated
- 4 ounces feta cheese, crumbled
Special Equipment Needed:
- Large skillet
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onions and bell peppers and cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and lightly browned.
3. Add the smoked paprika, cumin, garlic powder, oregano, salt, and pepper and cook for 1 minute more.
4. Add the white wine vinegar and honey and stir to combine.
5. Transfer the vegetables to a baking sheet and spread them out in an even layer.
6. Place the hornazo on top of the vegetables and bake for 15-20 minutes, or until the hornazo is cooked through.
7. Remove the hornazo from the oven and top with the grated Manchego and crumbled feta cheese.
8. Return the hornazo to the oven and bake for 5 minutes more, or until the cheese is melted and bubbly.
9. Serve the hornazo with the roasted vegetables.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 400°F
Serving Size: 4
Nutritional Information:
Calories: 590
Fat: 33g
Carbohydrates: 34g
Protein: 33g
Substitutions for Ingredients:
- Olive oil can be substituted with canola oil.
- Any type of bell pepper can be used.
- Any type of cheese can be used in place of the Manchego and feta.
Variations:
- The vegetables can be roasted in the oven without the hornazo.
- The hornazo can be replaced with any type of sausage.
- The vegetables can be cooked in a skillet instead of roasted in the oven.
Tips and Tricks:
- The vegetables can be cooked ahead of time and stored in the refrigerator until ready to use.
- The hornazo can be cooked on the stovetop instead of in the oven.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the hornazo with roasted vegetables on a large platter.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Sliced olives
- Sliced jalapeños
Pairings:
- Rice
- Potatoes
- Salad
Suggested Side Dishes:
- Rice
- Potatoes
- Salad
- Roasted vegetables
Troubleshooting Advice:
- If the hornazo is not cooked through after baking, it can be cooked on the stovetop until it is cooked through.
Food Safety Advice:
- All ingredients should be cooked to the proper temperature to ensure food safety.
Food History:
Hornazo is a traditional Spanish-style sausage that is often served with roasted vegetables. It is believed to have originated in the region of Castilla-La Mancha in Spain.
Flavor Profiles:
This dish is savory and slightly sweet, with a hint of smokiness from the smoked paprika.
Serving Suggestions:
- Serve with a side of rice
- Serve with a side of potatoes
- Serve with a side of salad
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Region: Spanish