LOMO SALTADO

For 5-6 persons

Ingredients:

- 1 spoonful of balsamic vinegar

- 1 k (2.2 lb) of  white potato, peeled and item for french friers

- 2 spoonfuls of bad parsley

- ½ teaspoonful of juice of lemon

- 3 medium onions peeled and divided in 8

- 2 spoonfuls of sillao or sauce of soy bean

- Pepper

- Salt

- 4 yellow chili cut in thin chunks

- 1 ¼ cup of oil

- 4 tomatoes cut in pieces of 8

- 1 k (2.2 lb) of meat of beast of loin

Elaboration:

Gild in a frying pan, half a cup of oil and that this good warms, add this one, the loin cut in pieces and finally to separate the meat. I

in the same oil, we fry the onion divided in long and thick chunks, the tomatoes in pieces, near approximately 2 minutes.

Put the salt, the bad parsley, the pepper, the vinegar, the tomato, the green chili in long strips and the sillao. Cook in approximately 2 minutes, until the tomato is softened.

Integrate the meat and the juice of lemon. Move it well. VOLUNTEER: when the preparation is bubbling, splash with 1/4 of cup of grappa and in the instant, light the grappa with a phosphorus for flambear. This will give him the only taste. keep it covered.

Gild the white potato´s cut in chunks in ¾ of cup of oil and that this warm good until these are boiled well and golden well. Slip in absorbent paper.

Add the rice in a tray, and incorporate the jumped already elaborated loin and to another side the french frieds. Spread with the bad parsley.

ROCOTO RELLENO

For 6 persons

Ingredients:

- 7 rocotos big.

- 200 g (1/2 lb) meat of ground beast

- 100 g (1/4 lb) meat of pork ground

- ¾ of cup of stained vinegar

- ½ glass of white dry wine

- 1 red before bad onion

- 2 before ground garlic cloves

- ½ cup broth of meat

- 2 spoonfuls of before bad garlic

- 3 spoonfuls of olive oil

- 3 spoonfuls of pasta of tomato

- 1 spoonful of chili panca in pasta

- ¼ cup margarine or butter

- ½ spoonful of flour

- 6  potato´s cooked and then peeled

- ¾ cup cheese mozzarella grated

- ½ cup Parmesan grated cheese

- 2 spoonfuls of cream of milk

- ¼ cup pecanas before bad

Elaboration:

Slice or cut the covers to the 6 rocotos in the part of above, the part of the stem. Then cut in circular form the stem, to extract of inside the rocoto the pepas and veins. Cook in a pot the 6 rocotos with abundant water with salt and ¼ of cup of vinegar. This process of will repeat 3 times.

In a frying pan create a seasoning based on the margarine, the garlics and the onion. Add also the chili panca.

Place in the frying pan the meats before seasoned with salt and pepper and mix well everything. Adds the rocoto remaining but bad very boy (also without veins not pepas), the pecanas and finally the flour. Later, the broth and the cream of milk. Mix everything and finally to withdraw.

Apart fry in the first olive oil the bad garlic, then with the pasta of tomato and the wine also allowing that should cook in approximately 5 minutes.

Being anticipated in order that the rocotos do not break, to refill them with the preparation of the meats

 Place at the back of a mold for oven the sauce of tomatoes, putting it raises the rocotos inserted with the potato´s cooked.

Cover the rocotos as the potato´s with Parmesan cheese and mozzarella.

Take the mold to the oven of 350 º F (150 ° C) until the cheeses melt. Once ready to serve at once accompanying it on boiled rice.

AJI DE GALLINA

For 8 persons

Ingredients:

- 1 hen or big chicken

- 6 slices of square loaf dipped in milk (approximately  ¾ of cup of milk)

- 50 g or 2 spoonfuls of pecanas ground

- 10 black olives

- 1 k (2.2 lb) of  white potato before cooked

- 1 carrot cut in pieces of 4

- 150 g or 6 spoonfuls of yellow fresh chili

- 2 before bad onions

- 8 before bad garlic cloves

- 1 branch of celery

- 1 leaf of laurel

- ¼ cup of oil

- Pepper

- Salt

- 50 g or 2 spoonfuls of Parmesan cheese

- 3 eggs before cooked for decoration

- Parsley for decoration

- Optional: ½ cup of milk

Elaboration:

First the hen will be boiled in warm water by the celery, carrot, laurel and salt. The water must cover the hen. It must be 30 to 35 minutes according to the size of the hen. The broth cup to preserve it in ½. Extract the hen, to cut her and then deshilacharla.

In another pot to fry in oil the bad onion, the chilis, the bad garlics and the pepper. Fry until the onion becomes transparent. Then the bread dipped in milk will be added and move everything. Spill the broth of hen. If is necessary it might add little milk.

Add to this the hen deshilachada. Remove well and finally add salt and pecanas ground.

Incorporate in a plate the chili of hen in the center of a tray and put around you eat them cooked before cut in half. Spread with Parmesan cheese.

One recommend is to decorate the plate with cooked egg, olives and parsley. Use accompanied as boiled rice.

ARROZ CON POLLO

For 8 persons

Ingredients:

- 8 preys of chicken

- 3 cups of rice

- ½ cup of oil

- ½ cup of yellow fresh chili before liquefied

- 1 cup of culantro ground

- 1 medium onion punctured before in squares

- 1 cup of vetches

- 3 bad garlic cloves

- 2 peppers (1 punctured one and other one in strips to decorate)

- ½ cup of beer

- 2 ½ water cup boil

- Salt

- Pepper

- ½ cup of peeled maize (maize(corn))

Elaboration:

Fry and flavor the preys of chicken that are had in warm oil. Then withdraw the preys.

Apart there will be gilded in the same oil that cold before, the onion, the culantro, together with the garlics and the chili.

Then add the preys of chicken again, add the beer that is had and to cook until the chicken is ready.

Later one will withdraw the preys but not to allow that they should cool.

Place inside the rice, the maize, the pepper, the vetches and to mix well.

Add the water until it should boil. Lower the fire and continue cooking in 20 more minutes until the rice is cooked.

Then the rice will be served together with the warm well preys of chicken will be able to make up with strips of pepper.

PAPA CON SALSA DE OCOPA

For 6 persons

Ingredients:

- 4 to 5 chilis yellow fresh, but without seeds or veins and cut in slices

- 200 g fresh cheese cut in dice (Ricotta or feta)

- 3 cookies of vanilla

- 3 spoonfuls of brown peanut

- 1 branch of culantro

- 1 twig of huacatay

- 1 big peeled and divided onion

- ¾ cup milks evaporated Oil (necessary quantity)

- 2 garlic cloves

- Pepper

- Salt

Elaboration:

Gild in a frying pan with oil the onions divided in chunks with the garlic, huacatay and the chili. Combine all and work fitfully until everything remains golden well.

Then withdraw them In a blender to add the mixture together with the cheese, the peanut, the cookies and milk. Liquefy all good.

After having realized this what will have a thick cream. If is necessary it is possible to add little oil while it blend. When is served in the plate to place one or two leaves of lettuce according to the size of these.

Then put on from two or three potato's tracks in a plate then add the sauce on them. It is possible to adorn with black olives and tracks of egg. Remeber that this entry is better enjoyed cold.

PAPA A LA HUANCAINA

For 6 persons

Ingredients:

- 1 k of potato yellow (or white)

- lettuce

- 400 g of fresh cheese (ricotta, feta or cabin)

- 4 olives of earthenware jug

- 2 cooked eggs

- ½ cup of vegetable oil

- 2 peeled garlic cloves

- 5 yellow chili fresh

- salt

- optional: quantity of milk to the taste

Elaboration:

In first place extract the veins and the pepas to the chili in order that they do not sting. Then wash them well and to scrub one against other one.

Then little oil will warm in a frying pan and santearan the chilis cut together with the entire garlics.

In a blender place the preparation and then add oil and the cheese. Remove until finally a cream stays. If the cream is very thick it might add a jet of milk until with the wished thickness.

 The cream will serve itself on potatoes cooked that have to be cut in halves. Then it will be possible adorn placing on you them eat with the cream, eggs cooked in tracks, olives and leaves of lettuce.

CAUSA RELLENA

For 6 persons

Ingredients:

- 1 kilo (2.2 lb) of potato yellow

- ½ red onion punctured in pictures

- 2 cooked well eggs

- 8 olives

- salt

- pepper

- ¼ cup of oil

- 1 spoonful of yellow chili fresh, liquefied or ground

- 2 lemons

- parsley to adorn

- tomatoes punctured in pictures

- ½ k (1.1 lb) of fresh tuna or 2 tins of tuna of 180 g (6 oz) in oil

- 2 avocadoes

- 2 cups of mayonnaise

- Optional You pull pepper (to adorn)

Elaboration:

Place the potato in a pot with salt to boil them. Then they all peel and they flatten so that a mash is formed. The mash will be kneaded and will make up with white pepper, salt, lemon, chili and finally oil. Then the tuna will join together with the mayonnaise and with the bad onion.

 Later it will re-turn quite. To expand on a thin rectangular plastic, the potato already mellow and elaborated.

Put above the potato expanded the tuna, slices of avocado, tomato and to begin to coil. To go coiled to refreshing for an hour, then to separate the plastic and to place on one tray. Decorate the put in the tray, with parsley, bad olives, cooked bad egg, avocado in slices (with drops of lemon in order which they do not become black) and only if it is wished, then a bit of mayonnaise and a few strips of pepper.

Recommendations: If it is thought to use tuna in tin: to ripen with lemon and bad onion. But if fresh tuna is used, it is baked by salt and by white pepper.

CEBICHE

For 6 or 7 persons

Ingredients:

-1 k (2.2 lb) of filet of bass (or a white fish, without fibers, very fresh and consistent) 

-3 leaves of lettuce

-1 chili slime cut in tracks for decoration

-3 medium onions cut to the pen, finely thick

-8 ó 10 lemons

-8 tracks of maize (maize(corn)) of 2 cm (1 inch)

- 3 to 5 teeth of ground garlics

-5 chili I smooth punctured small child

-1 ½ spoonful of culantro punctured

-3 yellow yams

- pepper (optional)

- salt

Elaboration:

Boil the maize cut in tracks of 2 cm with some grains of anise. Boil the yams, then to peel them and finally to cut them in tracks of 2 cm. The fish is washed by water and salt.

Later the whole fish will be cut in squares of 1 to 2cm. The onion will cut to the pen, that is to say long billiard cues and the salt joins them. It will put on the fish in a source and to ripen with salt and ground garlic. Then the chili will join bad tiny slime and the squeezed lemon, the pepper and the due bad culantro. Leave the cocktail to rest in 10 minutes. Distribute the onion on the fish and the whole source moves with spoon for revolver the source.

The plate can be decorated with the maize in tracks, the chili slime cut in small tracks, the yam and the leaves of lettuce.

PERUVIAN RECIPES

CEBICHE	CAUSA RELLENA
PAPA A LA HUANCAINA	PAPA CON SALSA DE OCOPA
ARROZ CON POLLO	AJÍ DE GALLINA
ROCOTO RELLENO	LOMO SALTADO