Home » Vault » Rocoto Relleno Con Pastel de Papa a Lo Meier Stuffed Rocoto with Meier Style Potato Pie
Rocoto Relleno Con Pastel de Papa a Lo Meier Stuffed Rocoto with Meier Style Potato Pie
Este es el plato bandera de Arequipa y una joya de la gastronomía peruana. Consiste en rocotos (una variedad de ají muy picante y carnosa) que son cuidadosamente despepados y "blanqueados" para suavizar su picor, para luego ser rellenados con un guiso espectacular de carne picada, especias y un toque dulzón de pasas y maní. Se cubre con queso y se hornea. Para acompañar esta maravilla, su pareja perfecta: el Pastel de Papa, un gratinado de finas láminas de papa horneadas lentamente con leche, queso y un toque de anís que lo hace único. Es un plato contundente, complejo y absolutamente delicioso. [This is the flagship dish of Arequipa and a jewel of Peruvian cuisine. It consists of rocotos (a variety of very spicy and fleshy chili pepper) that are carefully deseeded and "blanched" to soften their heat, then filled with a spectacular stew of minced meat, spices, and a sweet touch of raisins and peanuts. It is covered with cheese and baked. To accompany this marvel, its perfect partner: the Potato Pie, a gratin of thin potato slices slowly baked with milk, cheese, and a touch of anise that makes it unique. It is a hearty, complex, and absolutely delicious dish.]
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