Home » Vault » Rocoto Relleno Arequipeno Con Guiso de Camarones de Majes Stuffed Rocoto Arequipeno with Majes Shrimp Stew
Rocoto Relleno Arequipeno Con Guiso de Camarones de Majes Stuffed Rocoto Arequipeno with Majes Shrimp Stew
Este es un plato emblemático de la cocina arequipeña que combina picor, dulzura y cremosidad. Consiste en rocotos frescos, a los que se les quita el picor excesivo mediante un proceso de cocción con salitre, azúcar y vinagre. Luego, se rellenan con un guiso sustancioso de colas de camarón salteadas al pisco y cocidas en un aderezo arequipeño de ají panca, ají amarillo, cebolla, ajo y la aromática hierba del huacatay. Este relleno se enriquece con queso Paria y un toque de crema de leche. Finalmente, los rocotos se cubren con un "Royal" (una mezcla batida de huevo, leche y anís) y se hornean hasta gratinar. Se sirve tradicionalmente sobre una cama de lechuga y acompañado de su inseparable Pastel de Papa. [This is an emblematic dish of Arequipa cuisine that combines spiciness, sweetness, and creaminess. It consists of fresh rocotos (a type of chili pepper), which are de-spiced through a cooking process with saltpeter, sugar, and vinegar. Then, they are stuffed with a hearty stew of shrimp tails sautéed in pisco and cooked in an Arequipa-style dressing of panca chili, yellow chili, onion, garlic, and the aromatic huacatay herb. This filling is enriched with Paria cheese and a touch of cream. Finally, the rocotos are covered with a "Royal" (a whipped mixture of egg, milk, and anise) and baked until gratinated. It is traditionally served on a bed of lettuce and accompanied by its inseparable Potato Pie.]
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