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Locro de Zapallo
INGREDIENTS:
PREPARATION: In a pot with olive oil, prepare a seasoning with onion, garlic and dry shrimps. When ready, lower the heat and add cooked squach, 1 cup of feta cheese and corn. Keep stirring for 5 minutes. Don’t let it burn. If it is neccesary, add evapotated milk.
Lomo saltado tossed with golden french fried potatoes
INGREDIENTS:
PREPARATION: Cut meat in slices of 3" x ½” app. Season with salt and pepper to taste. Fry in olive oil and remove.
Ocopa Arequipeña Cream sauce over boiled potatoes
INGREDIENTS:
¼ lb. cooked shrimp tails 1 garlic (chopped) 6 regular size potatoes (round) 3 oz 3 oz huacatay herb 2 oz soda crackers ½ olive oil
2 yellow hot peppers (deveined
with no seed). If you like hot food add more. 6 lettuce leaves 6 olives Salt to taste White pepper to taste. Milk (Evaporated)
PREPARATION: Slen togeter until cream, the feta cheese, cooked shrimp tails, huacatay herb, soda crackers, yellow hot peppers, olive oil. Salt and pepper to taste. Add the Milk, just to be sure the cream is not too thick.
If the mixture is soft, add little bit of soda crackers, (crumbed). If
it is so thick, add milk. Boil the potatoes. Sliced ½" tick.
Serve the potatoes over the lettuce. Add the mixed over the potatoes and garnish with olives and cut boiled eggs in half, on top.
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