A simple culinary experiment-peruansky: Cowes

The origins of Peruvian cuisine are lost in the mists of time. Hard to believe, but some of the dishes invented by the Incas, has reached our days almost intact, for example, of Cowes. This dish presented in the menu of the new Moscow restaurant Chicha. It can be enjoyed in their authentic form, without leaving home spaces. Easy make it yourself — the recipe is quite simple, the ingredients are available. It turns out mouth-watering to look at, nutritious and delicious snack. Effectively garnish the dish with a brief "legend", you effortlessly will be able to please and surprise guests — even with high level queries and clear your gourmet tendencies.





Products and preparationManufacturing requires not so much skill, how much patience and taste. Create the ultimate Breakfast Inca your hands, you will be able from the first attempt. Guarantee that after that Peruvian cuisine will catch on in Moscow, and your Arsenal of specialties added another wonderful recipe. In Peru, for cause used yellow potatoes. If itself you will not, come a normal "tinted" turmeric. The second number of the program is canned tuna, for lack of a fresh catch straight from the waters of Urubamba.

Here are the remaining products:

onion, salt, pepper, vegetable oil, a couple lemons, pickles, canned green peas, olives, eggs.

7-8 large tubers peeled potatoes boil until tender, cool slightly, then mash until smooth.

Add the turmeric, salt, pepper, 2-3 tablespoons vegetable oil, finely chopped onion, abundantly watered with lemon juice, stir.

Remove the sample — if your taste buds don't mind — as long as everything goes fine.

Obtained thick mass is to be divided into two equal parts.

Be the first to roll out on a flat wide dish or tray, slightly greased, to make a pellet with a thickness of about a finger.

With the second you need to do the same thing, but on the second dish of the same size.

Open the tuna, remove the canned goods, chop, add chopped onions, cucumbers, peas, season with oil and lemon. Salt and pepper again to taste.

Final touches and presentation of theCooked tuna filling evenly distributed on the first tortilla.

The second dish with the dexterity of a magician should turn right over the first, so that a second pellet gently landed on the pillow of tuna.

Then parse based on the portions. This can be done using shapers or just carefully cut the resulting "cake" with a knife and arrange on plates.

For decoration you can use boiled eggs, olives, greens, pomegranate seeds, peas and your own imagination. Sometimes in a dish add mayonnaise, Tartar sauce or served separately.

Source: chicha.ru