Extremaduran-style Fatányerós

Ingredients

In this Extremaduran adaptation, we replace some of the traditional Hungarian ingredients with those commonly found in Extremadura. The original Fatányerós typically includes ingredients like Hungarian sausage, paprika, and sour cream. In our version, we substitute the Hungarian sausage with chorizo, the paprika with pimentón (Spanish smoked paprika), and the sour cream with a creamy goat cheese from Extremadura. These changes infuse the dish with the distinct flavors of Extremaduran cuisine while still maintaining the essence of the original Fatányerós. We alse have the original recipe for Fatányerós, so you can check it out.

• 4 slices of rustic bread 4 slices of rustic bread
• 150g (5.3oz) chorizo, thinly sliced 150g (5.3oz) chorizo, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon pimentón (Spanish smoked paprika) 1 teaspoon pimentón (Spanish smoked paprika)
• 100g (3.5oz) creamy goat cheese 100g (3.5oz) creamy goat cheese
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (total), 8g (saturated)
• Carbohydrates: 20g (total), 4g (sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the bread slices on a baking sheet and toast them in the oven until crispy, about 5 minutes.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo and cook until slightly crispy, about 3 minutes.
4. 4.
   Add the sliced bell peppers, onion, and minced garlic to the skillet. Sauté until the vegetables are tender, about 5 minutes.
5. 5.
   Sprinkle the pimentón over the mixture and stir well to combine. Cook for an additional 2 minutes.
6. 6.
   Spread a generous amount of creamy goat cheese on each toasted bread slice.
7. 7.
   Top the bread slices with the chorizo and vegetable mixture.
8. 8.
   Garnish with fresh parsley and season with salt and pepper to taste.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Chorizo — Make sure to choose a good quality chorizo with a balance of smoky and spicy flavors.
• Pimentón — Opt for a sweet or mild pimentón if you prefer a milder taste, or use a hot variety for a spicier kick.
• Creamy goat cheese — Look for a creamy and tangy goat cheese from Extremadura to add a unique flavor to the dish.

Tips & Tricks

• For a smokier flavor, you can grill the bell peppers before adding them to the dish.
• If you can't find creamy goat cheese, you can substitute it with a mild feta cheese.
• Serve the Fatányerós with a side of mixed greens dressed in a simple vinaigrette for a refreshing contrast.
• Experiment with different types of bread, such as sourdough or whole grain, to add extra depth of flavor.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the chorizo and vegetable mixture.

Serving advice

Serve the Extremaduran-style Fatányerós as an appetizer or a light lunch. It pairs well with a glass of red wine or a refreshing sangria.

Presentation advice

Arrange the toasted bread slices on a rustic wooden platter and top them with the colorful chorizo and vegetable mixture. Garnish with fresh parsley for a pop of green.