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Lima . Ingredients:
7 large, wide base rocotos - ¾ Cup red wine vinegar. Filling: 200 g (1/2 lb) meat beef ground - 100 g (1/4 lb) meat of pork ground-1 red onion chopped-2 cloves of garlic ground-quarter Cup margarine or butter-half tablespoon of flour - 2 tablespoons of cream of milk-quarter Cup Pecans chopped-half cup meat broth pepper 1 tablespoon panca in pasta - 6 girls potatoes boiled and peeled-¾ Cup mozzarella cheese grated - half cup grated Parmesan cheese - 2 tablespoons of garlic chopped 3 tablespoons oil olive-3 tablespoons of tomato-half glass of white wine pasta dry.
Preparation: cut lids to 6 rocotos in the part of the stem. Remove the seeds and veins. Cook in plenty of water with salt and vinegar Cup quarter. Repeat this operation three times.
Filling: make a vinaigrette with margarine, garlic and onion in a frying pan. Incorporate the AJI panca paste. Add the meat seasoned with salt and pepper and mix well. Add the remaining chopped very small rocoto (without seeds and veins), the Pecans and flour. Finally, the broth and cream. Mix. Withdraw.
Fry the chopped garlic in olive oil, add tomato paste and the wine, leaving it to cook for 5 minutes.
Final preparation: fill the rocotos with the preparation of meat (careful not to break them).Place the tomato sauce on the bottom of a mold for oven, placing above the rocotos interspersed with cooked potatoes. Cover both with Parmesan and mozzarella.
Keep the 350 ° F (150 ° C) oven until cheeses melt. Serve immediately, accompanied with white rice.
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Posted in: juicy,Prepares,Relleno,Rocoto,someone,special
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