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.
Peruvian-Inspired Pasta Bolognese
Print This Recipe Yield 4Source Adapted from Ricardo ZaratePublishedAjí amarillo paste is a spicy Peruvian yellow chile paste. It’s available in many supermarkets and online. You may also substitute other types a chili paste.
Ingredients
- 1 (1‑inch piece) fresh ginger (peeled and chopped)
- 7 clove garlic (peeled and chopped)
- 3 tablespoon red wine vinegar
- 1 tablespoon ají amarillo paste (see note)
- ¼ teaspoon freshly cracked black pepper
- 3 tablespoon soy sauce
- 1 pound dried fettuccine (or other ribbon pasta) I used spinach flavored
- 2 tablespoon canola oil
- 1 pound ground beef sirloin (90% lean)
- 1 medium red onion (peeled and finely diced)
- 2 plum tomatoes (halved, seeded, and finely diced)
- 1 cup chicken stock
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon minced cilantro
- kosher salt (as needed)
Directions
In a blender or mini processor, combine the ginger, garlic, vinegar, ají amarillo paste, black pepper and 1 tablespoon of the soy sauce and puree until smooth. Reserve the ginger-garlic sauce.
In a large pot of salted boiling water, cook the pasta until al dente. Drain well.
Meanwhile, in a large skillet, heat the oil. Add the ground beef and cook over high heat, stirring to break up the meat, until browned, 3 to 4 minutes. Using a slotted spoon, transfer the meat to a bowl.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the meat and tomatoes and cook over high heat for 1 minute, then add the remaining 2 tablespoons of soy sauce and boil for 1 minute. Stir in the chicken stock and the ginger-garlic sauce and bring to a boil.
Add the pasta and grated Parmesan to the sauce and toss to coat. Fold in the cilantro and season with salt. Transfer to a bowl, garnish with Parmesan shavings and serve.
I had a chance to taste a little bites of Picca at the PMA two years ago — their booth was definitely one of the most popular, esp. since they promised samples of Pisco Sours… The Asian influence on Peruvian cuisine is intriguing and I look forward to learning more! I’m on the lookout for aji amarillo — where did you find it?
I’ve found it in paste form at the little Latin Market in my hood. But I’ve seen fresh occasionally too. GREG
I wouldn’t even know where to go for Peruvian food in Boston.…I’ll have to look into it. Or perhaps I’ll cook your great recipes and call it a day.
I’m loving this. I’m intrigued by the soy sauce — such an interesting combination of ingredients. I’m going to order some of the Ají amarillo paste — never heard of it. 🙂
Looks good, but next time try it with ground cuy. Or better yet, whole! 🙂
I had to google cuy! I’m not yet ready to cook with guinea pig. Though I imagine, like rabbit, it’s fairly sustainable with a low carbon footprint. Still… GREG
Now your talking to me. Peru a dream for me and will be going in 2015. I wan to visit Gaston Acurio’s cooking school and savor every corner of Lima, Machu.….There are so many Peruvian restarts here in New York and Miami.…
Have a blast and I can’t wait to read about your experience.
I’d be tempted to try it with the tenderloin once the price comes down to this stratosphere. But it sounds good even with just ground beef.
Amen! I thought it was just California and our “grass fed” drought. GREG
This sounds quite intriguing… a true melting pot of flavors! Am sharing with my boss who lived in Peru. I think she will love it, too.
I’d love to go to Peru sometime! You’ll have a ton a fun, I suspect. And this dish is a great warmup to your adventure! Very interesting flavor in this — thanks so much.
I love the sound of these flavors together Greg and totally jealous of your upcoming adventure! It is always surprising the influences we find in different cuisines and finding new ways to use them is so much fun — can’t wait to red about the trip. 🙂
Ooh, this is super interesting! I am basically 100% ignorant about Peruvian cuisine, so seeing this pasta (with such a mix of seasonings!) is a real eye-opener. Can’t wait to hear about your Peruvian adventure!
The flavor profiles in this dish sound amazing, but no more so than your future travel plans and schooling! I’m curious, too, about Peruvian cuisine. Pinned for future exploration.
Your upcoming adventure sounds wonderful. Peruvian cuisine is one of my favorites — though, frankly, I’ve never tried the pasta since there are so many other dishes I love.
Wow, what an exciting adventure — can’t wait to hear / read all about it. This pasta is beautiful — I have never been adventurous with flavored pasta but I’ll have to give the spinach a go!
Very cool Greg — can’t wait to hear about the cooking school.
Greg, sounds really good, though the ginger gave me pause! Is that typical of Peruvian food? I’m intrigued.