We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Tallarin Verde” – Peruvian Pesto
Today I am sharing with you one of the dishes that I love preparing, “Tallarines Verdes” is a Peruvian version of the Pesto, Many Italian People migrated to Latin America during the XIX y XX centuries, some of them arrived in Peru and started a new life there, bringing their culture and gastronomy to Peru, for me this dish is an example of how other cultures influenced the Peruvian cuisine over the years making it one of the most delicious and diverse cuisines in Latin America.
What is the difference between regular Pesto and Peruvian style Pesto?
Some ingredients remain the same, however, I would say that Peruvian-style pesto is cooked in a different way, and the flavor of basil is “subtle” and not as strong as in a regular Pesto.
What kind of Pasta can I serve the Peruvian-style pesto with?
Most of the time is served with “Spaghetti” (Tallarines), however, this Pesto can be served with any pasta of your choice, I personally love to serve it with fettuccini.
What are the ingredients that make it different than regular Pesto?
Queso fresco, spinach, and evaporated milk are some of the ingredients that make it totally different than regular Pesto.
At home this was one of my favorite dishes, in most places is served with breaded beef. My grandma prepared it in our family gatherings, this dish brings back a lot of good memories of my family and me eating and laughing together.
"Tallarines Verdes"
Ingredients
- 4 Pieces of your favorite cut of meat
- 4 portions of cooked pasta
- 2 Tablespoons of Butter
- 1 Onion diced
- 3 Garlic Cloves minced
- 3 cups of Spinach leaves
- 2 cups of Basil leaves
- 200 gr of fresh cheese
- 1.5 cups of Evaporated Milk
- Parmesan Cheese to garnish
- Salt and Pepper
Instructions
- In boiling water blanch your Spinach and Basil leaves for 45 seconds then reserve.
- In a pan add the butter, let it melt and cook the onions, garlic until tender then adds the leaves and let it sit for a minute then reserve.
- In a Blender add, leaves, cooked onion, garlic, milk ,cheese add some salt , pepper and process everything until smooth
- Add the "Peruvian Pesto" to the pasta, let the pasta be covered by the sauce, sever with some parmesan, and your favorite cut of meat
These are the ingredients we will use for the Peruvian style pesto, they are really easy to get
It is important to let your ingredients cook down propperly otherwise they will be too moisty.
Once your Peruvian style pesto is done you can mix it with anything you want!
A fusion between Peruvian and Italian cultures, simple and delicious, I believe you would love the Peruvian style pesto, give it a try you will not regret it.
Serve it with “Papa a la Huancaina” those two dishes were meant to be served together!
What do you think about this recipe? Comment below
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