Another delicious seafood-based recipe. In only one dish you will find a wide variety of things: fish, squids, prawns, clams, scallops… but, in spite of that, its preparation isn’t complicated. Follow the recipe and you’ll get marine jelly for 4 people.
The cherimoya is a fruit native to the Andes and it’s used a long time ago in the ancient peruvian dishes – the Mochica culture alredy ate it from 100 A.D.!- it’s a sweet and soft fruit; Mark Twain called it “the most delicious fruit known to men”. Using it we’ll prepare a fabolous dessert for 4 people.
I’ve already written a lot of times about the richness of the peruvian sea, so this is -as Pink Floyd sang- another brick in the wall. This time we’ll prepare a dish similar to the lomo saltado (sauté of beef tenderloin), but with squids. It will be enough for 4 people… if they’re well-mannered!
The word torreja in Peru isn’t the same than torrija, a fried slice of bread. Torreja is a dish similar to croquette (or croqueta in spanish). Usually the first is used for a deep fried mix of vegetables, flour and eggs; the second includes meat, usually beef. We’ll use “croquettes” for both. With this recipe, you’ll get enough cassava croquettes for 6 people.
This recipe is from a region called Ayacucho, in the south of Peru. It was almost unkwown some weeks ago until Magaly Solier, the actress from La Teta Asustada (Golden Bear in Berlin Film Festival), talked about it: the film director, Claudia Llosa, met her when she was selling Puka to get money for traveling to Cuzco. Enough! follow the recipe and you’ll get spicy puka for 10 people.
The word olluquito is the diminutive of olluco. Maybe it’s called in this way because the ulluco is cut into julianne and it seems to be smaller. This andean root is very popular in Peru, where is eaten also with charqui, llama jerky. Preparing this recipe you’ll get olluquito con carne for 6 people.
Do you remember the cassava and cheese pies? if you liked it, you’ll love this northern pies. They’re prepared with gruyère and parmensan cheese and combined with a northern chili/pepper sauce (don’t worry, you’ll find both recipes below). This recipe is for 8 people.
Yes, today’s peruvian cuisine is unrivalled. But if we take a look to some old recipes, maybe we’ll be pleasantly surprised. This is the case of this punch, made with milk, portwine, pisco, sour cherry liquor (you can buy it if you don’t want to prepare it)… yes, you can imagine how tasty it is. This recipe is for 10 people.
Does it seem an odd mix for you? the Eggs with Wine is a delicious (and nutritive) entrée. It needs a little of time, but the result is very good. You’ll need white wine, chicken stock, garlics, carrots, black pepper and… oh, yes! EGGS. This recipe is for 4 people.
This tea soup is not a soup. I mean, you won’t drink it at midday, but at morning. Specially if it’s a Sunday breakfast. This is an old recipe that calls for bread, butter, tea and milk. Do you dare to do it? start your day in a delightful way with this recipe for 4 people.
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