Ingredients with Measurements:
- 1 pound of Lomo Embuchado (cured pork loin)
- 1 cup of pitted Kalamata olives
- 1/4 cup of capers
- 2 cloves of garlic
- 1/4 cup of extra-virgin olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
- Preheat oven to 350°F.
- Slice the Lomo Embuchado into thin rounds and arrange them on a baking sheet.
- Bake for 10-12 minutes until slightly crispy.
- In the meantime, prepare the olive tapenade by combining the olives, capers, garlic, olive oil, and lemon juice in a food processor. Pulse until the mixture is finely chopped.
- Season the tapenade with salt and pepper to taste.
- Serve the Lomo Embuchado with the olive tapenade on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- You can use any type of cured pork loin instead of Lomo Embuchado.
- You can use green olives instead of Kalamata olives.
Variations:
- You can add some chopped fresh herbs to the olive tapenade, such as parsley or basil.
- You can serve the Lomo Embuchado with some crusty bread or crackers.
Tips and tricks:
- Make sure to slice the Lomo Embuchado thinly to ensure even cooking.
- You can make the olive tapenade ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store the Lomo Embuchado and olive tapenade separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- To reheat the Lomo Embuchado, simply place it in the oven at 350°F for a few minutes until warmed through.
Presentation ideas:
- Arrange the Lomo Embuchado slices on a platter and spoon the olive tapenade into a small bowl to serve on the side.
Garnishes:
- You can garnish the platter with some fresh herbs, such as parsley or basil.
Pairings:
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Serve the Lomo Embuchado with some crusty bread or crackers.
Troubleshooting advice:
- If the Lomo Embuchado is not crispy enough after baking, you can broil it for a minute or two to achieve the desired texture.
Food safety advice:
- Make sure to store the Lomo Embuchado and olive tapenade in the fridge and consume within 3 days.
Food history:
- Lomo Embuchado is a traditional Spanish cured meat made from pork loin.
Flavor profiles:
- The Lomo Embuchado has a rich, savory flavor, while the olive tapenade is salty and tangy.
Serving suggestions:
- Serve this dish as an appetizer or as part of a charcuterie board.
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Region: Spanish