Ingredients with Measurements:
- 1 lb. Lomo Embuchado (cured pork loin)
- 2 red bell peppers
- 4 oz. goat cheese
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Place the peppers on a baking sheet lined with parchment paper.
4. Drizzle with 1 tbsp. of olive oil and season with salt and pepper.
5. Roast the peppers in the oven for 20-25 minutes or until they are tender and slightly charred.
6. While the peppers are roasting, slice the Lomo Embuchado into thin rounds.
7. Heat the remaining 1 tbsp. of olive oil in a skillet over medium-high heat.
8. Add the Lomo Embuchado to the skillet and cook for 1-2 minutes on each side or until lightly browned.
9. To assemble the dish, place the roasted red peppers on a serving platter.
10. Top the peppers with the cooked Lomo Embuchado.
11. Crumble the goat cheese over the top of the Lomo Embuchado.
12. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 320
- Fat: 22g
- Carbohydrates: 6g
- Protein: 24g
Substitutions for ingredients:
- Lomo Embuchado can be substituted with prosciutto or other cured meats.
- Goat cheese can be substituted with feta or blue cheese.
Variations:
- Add sliced avocado or cherry tomatoes for extra flavor and color.
- Serve with crusty bread or crackers for a complete meal.
Tips and tricks:
- Make sure to remove all the seeds and stems from the red peppers before roasting.
- Use a sharp knife to slice the Lomo Embuchado into thin rounds.
- Crumble the goat cheese over the top of the dish just before serving to prevent it from melting too much.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Arrange the Lomo Embuchado and roasted red peppers on a platter and sprinkle with crumbled goat cheese.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- Serve with a glass of red wine such as Tempranillo or Rioja.
Suggested side dishes:
- Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the Lomo Embuchado is too salty, rinse it with cold water before cooking.
Food safety advice:
- Make sure to cook the Lomo Embuchado to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Lomo Embuchado is a traditional Spanish cured meat made from pork loin.
Flavor profiles:
- The Lomo Embuchado is salty and savory, while the roasted red peppers add a sweet and slightly smoky flavor. The goat cheese adds a tangy and creamy element to the dish.
Serving suggestions:
- Serve as an appetizer or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish