Risotto Ayacucho With Yellow Chili and Shrimp
Ingredients for 1 Serving: ½ cup Arborio Rice ⅓ cup Peeled Shrimp 3 tbsp White Wine 1 ½ cup Chicken Stock 2 tbsp Aji Amarillo Paste 1 oz Chopped Onion 1 tbsp Olive Oil 1 tbsp Butter ⅛ cup Parmesan Cheese1. Place a pot over medium heat and add olive oil. 2. Sauté finely chopped onion and cook until soft and translucent, without browning. 3. Add risotto to the pot, allow it to toast for 2-3 minutes, stirring constantly. 4. Pour in white wine and stir until most of the liquid has evaporated. Season with salt and pepper. 5. Add chicken stock little by little, stirring constantly. 6. Continue cooking for 15-20 minutes and add more broth as the risotto absorbs the liquid. 7. When the risotto is halfway done, add yellow chili paste and stir. 8. Add the shrimp, allowing them to cook until they turn pink and firm. 9. Once the risotto is al dente and the mixture is creamy, add Parmesan cheese, more olive oil, and a small knob of butter. 10. Stir until well-integrated and silky, and serve immediately.
Paccheri Picante
Ingredients for 1 Serving: 3.5 oz Beef Short Ribs ½ cup Paccheri Pasta ¼ cup Red Wine ⅝ cup Chicken Stock 3 tbsp Diced Onion 2 tbsp Diced Carrot 1 ½ tbsp Diced Celery 1 clove Garlic 1 ½ tbsp Aji Panca (Peruvian Red Pepper Paste) ½ tbsp Butter 1 tsp Olive Oil 1 ½ tbsp Grated Parmesan CheesePreparing the base sauce 1. Add chopped onion, carrot, celery, and garlic in a pot over medium heat. Cook for 3-4 minutes until soft, stirring constantly. 2. Add beef short ribs and lightly brown for 3-4 minutes. 3. Pour in red wine to deglaze the bottom of the pot. 4. Add chicken stock and aji panca (Peruvian red pepper paste). 5. Transfer the pot to the oven and cook for 6 hours, or until the ribs are tender and soft. 6. Add butter, parmesan cheese, and fresh basil to the liquid to create a silky and aromatic sauce.
Combining with the pasta 1. Cook the paccheri in a large pot of boiling salted water until al dente. 2. Drain the paccheri. 3. Mix the paccheri and the rib sauce in a separate pan, mixing well. 4. Add a small knob of butter, grated Parmesan, and a drizzle of olive oil, stirring until the pasta is fully coated and glossy. 5. Serve with fresh basil.
Mixed Seafood Ceviche
Ingredients for 1 Serving: 1.4 oz Mussels 1.4 oz Clams 1.7 oz Shrimp 1.4 oz Scallops 1.4 oz Calamari 2.8 oz Fresh White Fish ¼ cup Lime Juice 2 tsp Chopped Celery 1 clove Garlic 1.4 oz Sliced Red Onion 1 tbsp Peruvian Escabeche Pepper 2 tsp Peruvian Rocoto Pepper 1 tsp Peruvian Aji Limo (Pepper)Preparing the seafood and fish 1. In a pot with boiling water without salt, add mussels and clams, and cook until they open. 2. Add shrimp, scallops, and calamari. Cook until done, being careful not to overcook. 3. Drain everything and run under cold water to stop the cooking process.
Making the ceviche base 1. Squeeze fresh green limes into a mixing bowl. 2. Cut fresh white fish into cubes and add it to the lime juice. 3. Leave the fish in the juice for 2 minutes to cook in the acidity.
Mixing 1. Mix the mussels, clams, shrimp, scallops, and calamari with the white fish in the mixing bowl. 2. Incorporate chopped celery, garlic, and salt. 3. Add rocoto pepper, escabeche (yellow) pepper, and aji limo (Peruvian chili pepper). 4. Top with onion and decorate with plantain or yuca chips.
Purple Chicha Tiramisu
Ingredients for 1 Serving: ⅓ cup Mascarpone 2 tsp Purple Chicha Powder 1 Egg Yolk 1 ½ tbsp Sugar 2 ½ tbsp Limoncello 6 Ladyfinger CookiesPurple Chicha Drink
Ingredients: ⅓ cup Purple Corn 4 ¼ cups Water 1 small stick Cinnamon ⅛ cup Pineapple Peel 1 ½ tbsp Diced Pineapple 1 ½ tbsp Diced Apple1. Place purple corn in a large pot with plenty of water. 2. Add cinnamon and pineapple peel. 3. Boil for 3 to 4 hours until the corn releases its full color and the water turns a deep purple. 4. Strain the liquid and let it cool completely. 5. Serve with apple, pineapple, and sugar.