Home » Vault » Pasta Amazonica Con Salsa de Cocona Y Cecina Amazonian Pasta with Cocona Sauce and Cecina
Pasta Amazonica Con Salsa de Cocona Y Cecina Amazonian Pasta with Cocona Sauce and Cecina
Este plato es un homenaje a los sabores de la selva peruana. La base es una salsa cremosa y única hecha con cocona (una fruta cítrica amazónica) y mishkina (el aderezo tradicional de guisador/cúrcuma), que le da un color amarillo vibrante y un sabor profundo. Se combina con trozos de cecina ahumada frita en mantequilla y se sirve sobre pasta larga, coronada con más cecina y un toque de ají charapita para los valientes. [This dish is a tribute to the flavors of the Peruvian jungle. The base is a creamy and unique sauce made with cocona (an Amazonian citrus fruit) and mishkina (the traditional turmeric/curry seasoning), which gives it a vibrant yellow color and a deep flavor. It is combined with pieces of smoked cecina fried in butter and served over long pasta, topped with more cecina and a touch of charapita chili for the brave.]
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