Home » Vault » Pappardelle Con Ragu de Lengua Entomatada Al Huacatay Pappardelle with Tomato Based Tongue Ragu and Huacatay
Pappardelle Con Ragu de Lengua Entomatada Al Huacatay Pappardelle with Tomato Based Tongue Ragu and Huacatay
Este plato es una fusión magistral de la cocina italiana y la sazón criolla peruana. Consiste en un ragú robusto preparado con lengua de res, previamente cocida a fuego lento por horas en un caldo aromático hasta quedar increíblemente tierna. La lengua se corta en trozos y se incorpora a una salsa sofrita en aceite de achiote, con una base de aderezo peruano (ají panca y ají amarillo) y una rica base de tomate. El toque distintivo y aromático lo aporta el huacatay fresco. La pasta ancha, tipo pappardelle o tagliatelle, se termina de cocinar en la misma salsa, absorbiendo todo el sabor y logrando una cremosidad perfecta con la ayuda de mantequilla y queso parmesano. [This dish is a masterful fusion of Italian cuisine and Peruvian Creole seasoning. It consists of a robust ragu prepared with beef tongue, previously slow-cooked for hours in an aromatic broth until it becomes incredibly tender. The tongue is cut into pieces and incorporated into a sauce sautéed in achiote oil, with a base of Peruvian seasoning (panca chili and yellow chili) and a rich tomato base. The distinctive and aromatic touch is provided by fresh huacatay. The wide pasta, such as pappardelle or tagliatelle, is finished cooking in the same sauce, absorbing all the flavor and achieving perfect creaminess with the help of butter and Parmesan cheese.]
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