I’m trying my hand once again at Peruvian flavors. This time with a Peruvian-Style Pasta based on a classic Peruvian comfort food known as Tallarin Saltada.
This is the second time I’ve dabbled in the cooking of Peru. That’s because I’ve been invited to attend a cooking school in Lima, Peru. Which is pretty exciting. I don’t go until after Christmas. Which is far enough away that I have time to do a little pre-travel culinary cramming. As part of my “tuition” I’ve been asked to present some Peruvian recipes over the next couple of months. I’ve been scanning the Visit Peru sponsored Yanuq- Cooking in Peru website to begin my education. While I was there I found a very traditional recipe for the Peruvian-Style Pasta Tallarin Saltada. In that version you can see the Asian influences in Peruvian cuisine quite clearly. It’s basically a noodle stir-fry combining a garlic, ginger, aji amarilla and tomato sauce, with soy drenched spaghetti. Sounds deliciously bold. I hope it’s something we cover in my Peruvian cooking class.
However, because I’m new to the tastes and techniques in Peruvian cooking I decided to try something a little more familiar. It’s a Bolognese pasta from Los Angeles chef Ricardo Zarate. I found this version of his Tallarin Saltada influenced Peruvian-Style Pasta Bolognese in Food & Wine magazine. It seemed like a good way to introduce myself this Peruvian noodle dish while also giving a nod to Ricardo Zarate. I credit his Peruvian-fusion restaurants Picca and Mo-Chica here in Los Angeles for jump-starting my interest in Peruvian cooking in the first place.
Chef Zarate usually prepares the Bolognese sauce with diced beef tenderloin, but ground beef substitutes nicely as Food & Wine noted. It makes this Peruvian-Style Pasta come together quickly for a super flavorful weeknight pasta dish. GREG
For more on my Peruvian cooking adventure see my post on Peruvian Ceviche.