Lirima Recipe Book

Lirima’s Recipe Book A multicultural book of recipes for celebrations.

In this book you will find different recipes shared by the families of our community. They cook these preparations for their traditional celebrations.

We hope you enjoy these gems of our multicultural community, and that these meals bring us together.

Index SWEET PREPARATIONS

Page

Gingerbread people Carrot Cake Hot chocolate Peruvian “Chocolatada” Chilean Empolvados Chocolate Panna Cotta Struffoli Coconut Mitai

7 11 14 15 16 18 20 24

Index SALTY PREPARATIONS

Page

Meat with Huaycaina potatoes Feijoada Filled Turkey Baked meat with potatoes Baked fish Cabbage and peanut salad Baked nooddles Sweet salad Peruvian “Solterito”

25 28 30 32 34 36 37 38 40

Index

Page

42 Russian salad (Peruvian style) o” 44 Argentinian “Matambre arrollad 46 Spaghetti a la Vongolle (Clam spaghetti) 49 Shrimp ceviche

Picture Key festivities. l ia ec sp in ed ar ep pr e ar s pe ci This family re en these meals are wh t ou nd fi ll wi u yo y, ke e ur With this pict traditionally prepared.

Christmas recipe New Year’s eve recipe

Chilean festivities recipe

Easter

Diwali

GINGERBREAD PEOPLE Ingredients: 3 cups all purpose flour 1 ½ teaspoons baking powder ¾ teaspoon baking soda ¼ teaspoon salt 1 tablespoon of ground ginger 1 ¾ teaspoons ground cinnamon ¼ teaspoon ground cloves ¼ cup and 2 tablespoons unsalted

butter, softened ¾ cup packed brown sugar 1 large egg a, ½ cup molasses (chancaca liquid ok) miel de palma, pancake syrup is 2 teaspoons vanilla zest 1 teaspoon finely grated lemon Raisins, chubis, m&ms without peanuts, silver balls, etc

Ingredients for lemmon icing: ¾ cup powdered sugar 1 tablespoon freshly squeezed lemon juice ¼ teaspoon vanilla 1/8 teaspoon of syrup Food color if desired Plastic bags to decorate and a e couple of plastic cups to prepar the different color frostings.

GINGERBREAD PEOPLE Preparation: Preheat oven to 375ºF. d set aside: an er th ge to ir st ly gh ou or th k, Using a wire whis ound cinnamon gr , er ng gi nd ou gr , lt sa , da so Flour, baking powder, baking and ground cloves. ded and creamy: en bl ll we l ti un at be r, xe mi ic Using an electr g Butter(softened), brown sugar, eg Beat until smooth: mon zest le a, ll ni va of s on po as te 2 ), up Molasses (syr gredients. in y dr e th of lf ha t ou ab in at Gradually be edients gr in y dr e th of r de in ma re e th in Using a large wooden spoon, stir until well mixed. stand at t le d an ap wr c ti as pl in lf ha each Divide the dough in half. Wrap up to 3-4 days. e at er ig fr re or , ur ho 2 t as le room temperature at to return to room d an st it t le st mu u yo h, ug do e If you refrigerate th temperature before using. d work surface. re ou fl y tl gh li a on h ug do e th Place 1 portion of d dust the an h ug do e th of e ac rf su e th er Very lightly sprinkle flour ov rolling pin.

GINGERBREAD PEOPLE Preparation:

run a spatula k, ic th ch in an of r te ar qu a to Roll out the dough a bit more ng di ad d an ly nt ue eq fr it g in ft under the dough, li cessary to prevent ne if n pi g in ll ro d an e ac rf su flour to the work sticking. cutters.

Cut out the cookies using cookie tting out cookies. cu ue in nt co d an ps ra sc h ug do Roll Repeat with remaining dough.

If you want: and buttons.

Put raisins, or candies for eyes til edges of un or n, mi 10 7r fo en ov e th of Bake in the upper third nutes before mi l ra ve se ol co s ie ok co t Le . cookies are a little dark transferring them.

GINGERBREAD PEOPLE Preparation: Quick Lemon Icing Stir together until smooth: aspoon of vanilla, te r te ar qu a e, ic ju n mo le ed ez Powdered sugar, freshly sque syrup. ter until the wa of s op dr w fe a t pu , te ra co de If the icing is too thick to desired consistency. t colors of icing.

Add food color, to make differen a little tip. th wi g ba ng pi pi l al sm a or ne ng co Spoon out the icing into a pipi her cookies. ot d an le op pe d ea br er ng gi ur Decorate yo , about 1 ly te le mp co t se s ha g in ic e th d an Let stand until thoroughly cool hour. for up to 2 months. ze ee fr or s, ek we 3 r fo , ht ig rt Store, ai

y k c o R . s r M : m o Recipe fr Silva’s family

CARROT CAKE Ingredients: 200 grams of flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon ginger powder ½ teaspoon cardamom powder 1 teaspoon cinnamon powder 1 pinch of salt 2 eggs oil 100 ml coconut oil or vegetable 120 grams of brown sugar 200 grams) 2 medium carrots (approximately ntainer) co al du vi di in (1 rt gu yo l ra tu 120 ml of na ) optional ½ cup walnuts (regular or pecans

CARROT CAKE Preparation: 0°.

Preheat the oven for 15 min at 18 wder and spices po ng ki ba , da so ng ki ba r, ou fl In a bowl, put the erything ev x Mi . lt sa of h nc pi a d an ) on (ginger, cardamom and cinnam well. previous mixture. e th to d ad d an s ut ln wa e th op Ch sugar and the e th , e) bl ta ge ve or ut on oc (c l In another bowl add the oi e is well ur xt mi e th l ti un , ll we ry ve ng eggs and mix/beat everythi combined. r 30 seconds in the fo it at he st mu u yo l oi t nu co If you use co lid state and we so a in y ll ra ne ge is it e nc si microwave before using, e mixture. need it in a liquid state for th e (of the eggs). ur xt mi id qu li e th to em th d ad Grate the carrots and ng very well. hi yt er ev x mi d an rt gu yo l ra tu Add the na

CARROT CAKE Preparation:

and mix again ) id qu li d an ry (d es ur xt mi th Finally we combine bo carefully. ately 20 im ox pr ap of r ne ai nt co e af -s en Pour all the contents into an ov use one with to is l ea id e th t bu , ld mo r la cm (you can use a 20 cm rectangu the oven. in it e ac pl d an ) er tt be s ok co a hole in the center so that it s at 200°. te nu mi 30 y el at im ox pr ap r fo Bake it comes out if k, ic st er ew sk a rt se in y, ad To verify that the cake is re nutes (this mi re mo 10 to 5 r fo it e av le t, clean then it is ready, if no ve). depends a lot on the oven we ha before serving. s te nu mi 30 to 20 r fo st re it t Unmold and le Decorate with icing sugar. e it on the kitchen av le n ca u yo y, da me sa e th it t If you're not going to ea tic bag so it stays as pl a th wi it r ve co d an ys da counter for a couple of moist.

y a t n i L . s r M : m o r Recipe f y l i m a f ’s a í r r a v Ola

HOT CHOCOLATE Ingredients: 2 spoons of dark chocolate 5 cloves 2 cinnamon sticks orange peel (1 small piece) 1 jar of condensed milk 2 liters of boiled water.

Preparation: e cloves, th d ad t, po e th in r te wa g in il Place the two liters of bo ely 2 minutes. at im ox pr ap r fo el pe ge an or d cinnamon an e the jar of ac pl en th d an ir st e, at ol oc ch Add two spoons of dark en spoon. od wo e th th wi ng ri ir st e il wh condensed milk slowly is ready to serve. it d an f of it rn tu , il bo to ts ar When it st placing it en wh er in ra st a e us to d te es gg If serving to children, it is su ing into it. ll fa om fr es ov cl t en ev pr to p, in the cu

o n a c z a L : m o r f Recipe y l i m a f ’s r e d n a Sant

PERUVIAN CHOCOLATADA Ingredients: 1 liter of water 1 cinnamon stick 1 clove 1 jar of evaporated milk 50 gr 100% cocoa chocolate prefered Sugar or sweetener according as To Decorate: Marshmallows

Preparation: on and cloves.

Boil the water with the cinnam nt and stir wa u yo r ne te ee sw d an e at ol oc Add the ch Add the milk coration Serve and add marshmallow as de

s e l a s o R : m o r f Recipe y l i m a f ’s z e l a z Gon

CHILEAN EMPOLVADOS Ingredients: 5 eggs 150 gr of sugar 150 g of flour 1/2 kg caramel sauce (manjar) Powdered sugar (amount desired)

Preparation: Preheat oven to 180 degrees of the 5 eggs. es it wh e th om fr s lk yo e th te Separa begin to rise, ey th en wh d an es it wh g eg e th In the mixer, beat ttle and beat li by le tt li r ga su ed at ul an gr begin to add the until the sugar has dissolved. lks one by one. yo e th d ad d an g in at be ue in nt Co tegrate the flour in r, xe mi my of m mu ni mi e th at With the speed r that, with a te af s, nd co se of le up co a r fo and only beat with enveloping ng hi yt er ev g in at gr te in ue in spatula, cont movements.

CHILEAN EMPOLVADOS Preparation: g and cut the tip.

Place the mixture in a pastry ba tter paper, bu or t ma ne co li si e th th wi d On a baking tray, covere , there should ce oi ch ur yo of e iz (s e ur xt mi e make small piles of th make them in to is on ti op r he ot An . s) er wd po be about 30 caps for 15 semisphere molds (optional) y golden. tl gh li l ti un or s te nu mi 12 y el Bake for approximat mount of delicacy (a ps ca e th in jo d an cy ca li de e Once cold, place th to taste). with delicacy, ed in jo y ad re al es ri st pa e th Subsequently, pass ey are completely th l ti un r, ga su ed er wd po th wi through a source covered.

Serve and enjoy

a i t u r r U : m o r f e p i Rec Lasala’s family

CHOCOLATE PÀNNA COTTA

Ingredients: 1 cup of milk 2 teaspoons unflavored gelatin 1 1/2 cups heavy cream 1/2 teaspoon vanilla essence 1/4 teaspoon salt 1/4 cup granulated sugar 1 1/2 cup of chocolate tears or drops.

CHOCOLATE PÀNNA COTTA Preparation: e molds one by one. th ve mo to t no as so ay tr a on s Place the clean and dry mold gelatin dissolve e th t le d an wl bo l al sm a in n Combine the milk and gelati completely. salt and sugar, and a, ll ni va m, ea cr y av he e th e in In a medium saucepan, comb st boiling. mo al l ti un at he w lo er ov er mm bring to a si ocolate ch e th d ad en th e, ur xt mi n ti la the ge Remove from the heat and add to and stir, mixing everything. mixture e th ss pa n ca u yo , th oo sm d an eamy To make the panna cotta very cr any lumps. e at in im el lp he ll wi is th , er through a mesh strain cups.

Pour the panna cotta mixture in to the molds.

Then pour the mixture evenly in igerator for at fr re e th in en th d an e ur at er mp Cool the Panna cottas to room te fore serving. least approximately 4 hours be berries, if desired. ue bl or es ri er wb ra st h es fr d Decorate with whipped cream an

a i v i d l a V : m o r Recipe f Ayala’s family

STRUFFOLI Ingredients:

Flour 500 g Sugar 20g Salt up to 1 pinch Butter 100g Eggs (medium) 3 Yolks (from a medium egg) 2 Baking soda 4g zest of 1 orange Anise liqueur 25 g zest of 1 lemon TO COVER THE STRUFFOLI Wildflower honey 600 g Sugar 100g zest of 1 lemon zest of 1 orange Candied orange in cubes 150 g to taste Colored sprinkles (mostacilla) Candied cherries to taste

STRUFFOLI Preparation: out to form the it ad re sp d an d ar bo ry st pa a First sift the flour onto d the salt. classic platter. In the center ad da.

Then add the sugar and baking so the center. in it e ac pl d an s be cu to in er tt Cut the bu nds, then add the ha ur yo th wi r ga su e th th wi er Start mixing the butt uing to mix add the in nt co e il wh d an er nt ce e th eggs one at a time in yolks as well. st and orange zest. ze n mo le r, eu qu li e is an e th ur Now po tain a smooth and ob to s nd ha ur yo th wi h ug do e Start kneading th homogeneous dough. om drying out. fr it t en ev pr to ap wr c ti as pl Wrap the dough in erature. mp te om ro at s te nu mi 30 r fo t si Let covered. ll we r he ot e th g in ep ke ys wa al Take one part of the dough, proximately ap es ec pi l al sm to in t cu d an Form into a 1 cm thick roll 1cm-1.5cm wide. oil and ss ce ex ve mo re to r pe pa n he tc Transfer to a tray with ki the struffoli. of st re e th ok co to y wa is th continue in

STRUFFOLI Preparation: d cut it into cubes. an ge an or d ie nd ca e th ke ta r, For the cove saucepan. a to in r ga su d an y ne ho ur po , Separately casionally.

Heat over low heat, stirring oc off the heat.

As soon as it starts to boil, turn ange zest. or d an st ze n mo le e th d ad d an Let cool d mix again.

Add the candied orange cubes an e struffoli inside. th ur po d an s te nu mi 6 5r fo ol Let co ated and co ll we e ar i ol ff ru st e th l ti un Mix well with a wooden spoon lored beads, co th wi te ra co de e, at pl g in rv have cooled. Transfer to a se e struffoli is ready!

Th . es ri er ch d ie nd ca d an el pe candied orange EXTRA TIP! d tastier result. an en ld go , er ht ig br a r fo h ug Add 40 g of honey to the do titute it with bs su ly si ea n ca u yo e, is an ke li If you don't have or don't prefer! limoncello or any liqueur you candied fruits, of on ti di ad e th t ou th wi ed ar Struffoli are often prep aples region) especially outside Campania (N

STRUFFOLI

FUN FACT! oli in ff ru st ed ar ep pr rs de or s ou ri In Naples, nuns of va o had wh es li mi fa e bl no to s ma st ri convents and gave them at Ch charity. of ts ac by es lv se em th d he is gu distin ed only ar ep pr re we ey Th t; er ss de a ly Struffoli was not original butter. in d ie fr en th r, ou fl d an r te wa with

a l o i a R : m o r f e p Reci Silva’s family

COCONUT MITAI Ingredients: t 5 1/2 cups of dessicated coconu lk ideal 1 and 1/4 cups of evaporated mi 2 cups of milk 2 cups of sugar 2 tbsp oil

Preparation: l for 1 hour ea id lk mi ed at or ap ev e th in t Soak coconu for 5 minutes. r ga su of ps cu 2 th wi lk mi h es Boil apart 2 cups of fr (optional).

Add the food coloring you want adding 2 spoons ns ke ic th it ll ti ng ri ir st ep ke Add the coconut and of oil in between. slow fire. on s te nu mi 20 in y ad re be ld It shou ptional) (o ts nu d pe op ch d ad d an e at pl Serve in a greased

u l e e N s s i M : m o r f Recipe y l i m a f ’s i n a d n Uttamcha

MEAT WITH HUAYCAINA POTATOES Ingredients: MEAT PREPARATION 1 kg of beef (Plateada) 1 medium onion 2 medium carrots 1 tablespoon of oil 1 tablespoon oregano 1 pinch of pepper Salt

POTATOES PREPARATION 6 medium potatoes 1 onion 1 tablespoon of oil 1 sachet of 40 g. grated parmesan cheese 1 box of 250 ml of milk cream 1 cup of ground walnuts Mayonnaise Salt

S E O T A T O P A IN A C Y A U H H IT W T MEA Preparation: To prepare the potatoes: cook in a pot.

Peel the potatoes and put them to oked.

Cook for 10 minutes or until co Cut the onion into squares. onion and salt. e th d ad n, pa ng yi fr a in l oi e Heat th l golden.

Cook for about 5 minutes or unti r 1 minute. fo ok co d an s ut ln wa nd ou gr e Add th nute.

Add the cream and cook for 1 mi r another minute. fo ok co d an se ee ch ed at gr e th Add aise.

Remove from heat and add mayonn e sauce and mix. th d ad , es ec pi um di me to in es Cut the potato ion of potatoes. rt po a d an at me of e ec pi a e rv Se

Note: this recipe is an adaptation of the Peruvian recipe “Papas a la Huancaina” shared by a grandmother from La Huayca; hence its name.

S E O T A T O P A IN A C Y A U H H IT W MEAT Preparation: To prepare the meat: to slices. in s ot rr ca e th d an s rt pa ur fo Chop the onion into with salt to at me e th d ad d an er ok co re su Heat oil in the pres taste to seal it. pper and salt. pe o, an eg or n, io on s, ot rr ca e Add th covered. ly te le mp co is ng hi yt er ev l ti Add cold water un .

Cook for approximately one hour cooker. re su es pr e th en op to it wa d an Remove from heat

a r e v i R : m o r f e p Reci Araya’s family

FEIJOADA Ingredients: pork (loin, ribs, etc.) diced bacon sliced ​sausage 1 onion diced 4 cloves of garlic, minced black beans salt

Preparation: before.

Soak the black beans the night n, and store in a co ba e th th wi g on al ic rl ga n, Sauté the onio separate container. ng excess fat. di ar sc di , es ag us sa d an rk po e Then seal th ats and me e th o, it fr so e th s, an be ed ak In a large pot, add the so salt to taste. y is formed. nc te is ns co my ea cr um di me a l Cook unti Serve with rice.

FEIJOADA is a stew of black it , il az Br of sh di al on ti na e Feijoada is th d by white ie an mp co ac y ll na fi is h ic wh , beans, pork and sausages rice. , where the most il az Br al ni lo co to ck ba s te da Its origin slaves who k ac bl by d te ea cr s wa it at th widespread story says e parts of the pork bl no ss le e th th wi s an be ok co began to despised by their masters. and Saturdays. ys da es dn We on it t ea to n io it Nowadays it is trad

a n a i a D s s i M : m o r f Recipe y l i m a f ’s n a T e e L

FILLED TURKEY Ingredients: y 7 kilos.

1 whole turkey of approximatel de and out) si in ed sh wa d an s or ri te in ut (witho 200cc cognac Juice of 1 lemon Juice of 1 orange 2 grated apples 1 chopped onion ure 200 g of butter at room temperat salt pepper ground oregano boiled water Vegetables soup

FILLED TURKEY Preparation: Preheat the oven to 220 degrees. tray.

Place the turkey in the baking ge juice. an or d an e ic ju n mo le , ac gn co of In a syringe, pour the mixture erent parts. ff di in e ur xt mi e th th wi ey rk Inject the entire tu d the butter. an n io on d pe op ch e th e, pl ap ed Then add the grat ure.

Stuff the turkey with this mixt salt and pepper th wi on as se en th d an ey rk tu e Spread a little butter on th and spread the oregano on top. r about 4 to 5 hours. fo en ov e th in ey rk tu e th e ac Pl to 180 degrees. e ur at er mp te e th r we lo , ur ho After half an If it dries out a p. to on ed ur po e ar es ic ju n ow As it bakes, the turkey's e broth. bl ta ge ve e th th wi r te wa ed il bo little, add enjoy.

Remove from the oven, serve and

a i t u r r U : m o r f e p Reci Lasala’s family

BAKED MEAT WITH POTATOES Ingredients: 1 whole Punta Picana ithout removing (w es ic sl to in t cu es to ta po 6 5 or the skin, just wash them well) 2 onions cut into four 5 chopped garlic 1/2 paprika cut into julienne Olive oil Balsamic vinegar Sea salt Complete dressing Oregano Boiled water

BAKED MEAT WITH POTATOES Preparation: Heat the oven to 240 degrees xt to the ne t, ma ne co li si e th on ay tr ng ki Place the punta picana on the ba cut into four. ns io on e th d an a ik pr pa e th , potatoes already cut into slices oning, oregano as se , lt sa r, ga ne vi ic am ls ba l, Pour a large splash of olive oi d potatoes. an at me e th er ov ic rl ga d pe op and ch l over the meat. al gs in on as se e th ad re sp d an Stir the potatoes make more juice) (to ay tr e th to in r te wa ed il bo Pour a splash of Put in the oven for 20 min. e for another 20 min. av le d an at me e th rn tu d an es Stir the potato wel so that the to n he tc ki a th wi ay tr e th r ve Remove from the oven and co meat releases more juice. d enjoy.

Serve with a portion of rice an

a i t u r r U : m o r f e p i Rec Lasala’s family

BAKED FISH Ingredients: nguado 1 kilo of reineta or filleted le 1/2 stick of butter 1 jar of cream Grated cheese 1 lemon Salt

BAKED FISH Preparation: Heat the oven to 180 degrees the tray Put the silicone mat or paper in e another. on to xt ne s et ll fi sh fi e th e ac Pl m and spread it. ea cr e th ur po en th s, et ll fi sh Pour the lemon over the fi e them on the ac pl d an e if kn a th wi es ic sl Then cut the butter into ated cheese. fillets. Add a little salt and gr nutes.

Place in the oven for about 20 mi of rice and/or n io rt po a th wi e rv se , en ov e Remove the dish from th potatoes and enjoy.

a i t u r r U : m o r f e Recip y l i m a f ’s a l a s a L

CABBAGE AND PEANUT SALAD Ingredients: 1/2 cabbage 1/4 salted peanuts Kraft mayonnaise Lemon

Preparation: of cabbage, not ps ri st e ar e er th at th so e ag bb Cut the ca Pour into a salad bowl.

Season with a lemon Add the salted peanuts Pour mayonnaise generously gredients.

Stir the cabbage with all the in

too small.

a i t u r r U : m o r f e p Reci Lasala’s family

BAKED NOODDLES Ingredients: 1 package of tie noodles 1 bar of butter 1 jar of cream Grated cheese Sea salt

Preparation: Turn on the oven at 240 degrees ipulated on the package. st me ti e th of 4 1/ r fo s le od no Cook the on the baking dish.

Drain the water and spread them ay.

Add the butter and stir in the tr grated cheese, le tt li a th wi g on al m, ea cr of Then add the jar er. salt and stir everything togeth golden brown.

Bake until the top noodles are

a i t u r r U : m o r f e p i Rec Lasala’s family

SWEET SALAD Ingredients: 1 small white cabbage 1 small purple cabbage 1 small or medium pineapple 2 red or green apples 300g fresh cheese 150ml milk cream 200ml condensed milk 4 tablespoons of sugar Raisins 5 cups of water

SWEET SALAD Preparation: pieces. l al sm to in em th op ch d an es pl Peel the pineapple, ap te a syrup. ea cr to r ga su d an r te wa e th th Take a pot, add the pineapple wi Once ready, reserve. t the two cu , il bo to r te wa g in in ma re e In a pot over high heat, bring th e hot water for two th to d ad d an sh wa , ly ne fi ry types of cabbage ve ter and set aside. wa ld co th wi e ns ri , in ra st s, te minu d set aside. an s be cu l al sm to in se ee ch e th Cut then add the s, in is ra d an e ag bb ca e, pl ap e, In a bowl, mix the pineappl lly we add the na fi d an , ll we ry ve x mi , lk mi heavy cream and condensed gredients. in r he ot e th th wi it e at or rp co cheese and in e.

Refrigerate until ready to serv

s é t r o C : m o r f e p i c Re y l i m a f ’s z e d n á Fern

PERUVIAN SOLTERITO Ingredients: ½ kilo of cooked shelled beans oiled 4 tender corn, shelled and parb res 600 grams of fresh cheese in squa 3 tomatoes in squares 3 medium red onions, diced es 200 grams of chopped black oliv 1 tablespoon chopped parsley to 1 medium bell pepper, chopped in small squares er and Lemon, orange, salt, cumin, pepp olive oil to taste

PERUVIAN SOLTERITO Preparation: ion, olives, on , to ma to , se ee ch , rn co e th th Mix the beans wi gredients). in e th ll (a a ik pr pa d an y le rs pa vinegar, oil ge an or e, ic ju n mo le th wi ng si Prepare a dres and lemon juice to taste.

Dress the mixture and serve. a lettuce leaf.

If you wish, you can serve it on

o ñ a d n e v A : m o r f Recipe y l i m a f ’s e p s i Qu

) E L Y T S N IA V U R E (P D A L A S N IA S S U R Ingredients: 8 large potatoes 4 carrots 3 beets 250 g of peas 250 g green beans 250 g of tuna or chicken 3 eggs ge The juice of a lemon and/or oran olive oil e, st ta to ro nt la ci , er pp pe , lt sa rt Mayonnaise and/or natural yogu

) E L Y T S N IA V U R E (P D A L A S N IA S S U R Preparation:

, beans and eggs). as pe s, et be s, ot rr ca s, oe at ot (p Cook all the ingredients beets into cubes.

Chop the potatoes, carrots, and imately 1cm. ox pr ap of es ec pi to in s an be n Cut the gree ng the cooked di ad s, nt ie ed gr in d ne io nt me usly Then in a bowl place the previo e you like). on e th t ec el (s n ke ic ch ed dd re sh peas, the tuna or the Add chopped cilantro. ange, salt, or or d/ an n mo le a th wi e st ta You can prepare the dressing to of the dressing ch ea of y it ns te in e th de ci de u pepper, cumin, and olive oil. Yo ingredients. natural yogurt. or d/ an se ai nn yo ma d ad n ca u To the previous preparation yo Stir very well and serve. esentation. pr e th of rt pa as g eg of e ic sl a Add

o ñ a d n e v A : m o r Recipe f Quispe’s family

” O D A L L O R R A E R B M A T A “M N ARGENTINIA Ingredients: 1 matambre (malaya) to taste Salt, sugar, pepper and oregano 3 bundles of spinach 3 eggs 1 cup of cooked peas 3 boiled eggs 6 carrots re Cotton string to tie the matamb For the broth: 1 leek 1 onion 1 celery 1 carrot

” O D A L L O R R A E R B M A T A “M N ARGENTINIA Preparation:

ard and sprinkle bo a on re mb ta ma e th h tc re st , Defat the meat well egano. with salt, sugar, pepper and or the seasonings. rb so ab to it r fo ur ho 1 it wa d Roll up, cover an peas and eggs. The h, ac in sp d se es oc pr e th th wi r Unroll and cove nd on the a ​ ed ic sl en wh ng ti mp te s ok lo filling is the key so that it plate. ots neatly. rr ca e th d an gs eg d le oi -b rd ha On top of this, place the essing well pr e, ti d an in pk na h ot cl a th wi Roll again firmly, cover cutting. en wh r te la t ar ap me co t no es so that it do of water along ty en pl th wi an ep uc sa a in lf Boil for 1 hour and a ha d carrot. with the leek, onion, celery an

a l e l i V : m o r f e p i Rec Sans’s family

SPAGHETTI A LA VONGOLE Ingredients: 320 g spaghetti 800 g of clams 8 cherry tomatoes 1 sprig of parsley 2 cloves of garlic olive oil to taste salt to taste

Preparation:

done the night be n ca , st mo at h, ic wh e id gu Proceed with the clam cleaning all the sand that ve mo re to ed rg pu be st mu s am before but no more. The cl shes. would otherwise spoil all the di e oil in a large frying iv ol le tt li a at he s, am cl e th d After you have cleane diately covering me im s, am cl e th in ur po y kl ic pan, as soon as it browns, qu with a lid.

SPAGHETTI A LA VONGOLE Preparation: will open their s am cl e th at th e se ll wi u yo s After a few moment ams have opened. cl e th l al l ti un s te nu mi w fe a shells. Cook for ll mean wi is th : ls el sh r ei th ed en op t Remove any clams that have no ing them (or en op d oi Av . de si in ft le nd sa that there may still be some in the pot ck ba em th g in tt pu d an ) rs he ot in any case do it away from ntaminate them. co d ul co ey th as rs he ot e th th wi rrow mesh na ry ve a th wi s am cl e th om fr Filter the cooking water ter that will wa e as le re s am cl e th g, in ok co strainer. In fact, during sauté the chopped n, pa ng yi fr a In e. uc sa i tt he give flavor to the spag the clams and let d ad , ns ow br it as on so As l. oi garlic with the olive them marinate. ok. Finally, co d an s rt pa 4 to in t cu d an es Add the washed tomato rsley. Meanwhile, pa d pe op ch e th d ad d an er pp pe season with salt and it is al dente en wh r, te wa ed lt sa of ty en pl in cook the spaghetti package), e th on d te ca di in s me ti g in ok (about 3 minutes, before the co the spaghetti. n ai dr d an r te wa g in ok co e th reserve a ladle of

SPAGHETTI A LA VONGOLE Preparation: sauce and cook am cl e th th wi g on al n pa e th to Pour the spaghetti in ng spaghetti ki Ma r. te wa g in ok co e th ng di for a few minutes, ad that the starch so n pa a in g in ok co e th ng ti le risotto, means comp e sauce and makes it th th wi i tt he ag sp e th s xe mi a released by the past creamy.

EXTRA TIP spaghetti alle vongole e th t bu e, nc va ad in ed ar ep pr The clam sauce can be soon as it is ready. should be eaten immediately, as

a l o i a R : m o r f e p Reci Silva’s family

SHRIMP CEVICHE Ingredients an 400 grams of whole raw Ecuadori shrimp (with heads and shells) 1 red onion 3 fresh tomatoes 8 pica lemons yellow, green and red paprika 1 stick of celery 1 garlic clove fresh cilantro 1 orange salt and white pepper

SHRIMP CEVICHE Preparation: shrimp. n ea cl e th e rv se Re . in ve k ac bl Peel the shrimp and remove the lf a cup of water (not ha th wi t po a in s ad he e th th Place the shells wi Add salt, pepper, . e) at tr en nc co mp ri sh a nt wa too much water, we 5 minutes, once it r fo il bo it t Le . ic rl ga of e ov celery, and the cl serve that shrimp Re . it ft si d an r de en bl e th in cools, process it r ceviche. ou of et cr se ly mi fa e th is h ic concentrate, wh shrimp concentrate. me sa e th in s te nu mi o tw r fo Cook the shrimp r with ice to ne ai nt co a h ug ro th em th ss pa When we take them out, we to overcook, the t no re su ke Ma . rd ha g in el fe prevent the shrimp from shrimp cooks very quickly.

SHRIMP CEVICHE Preparation: ter, then wa of ty en pl th wi it h as (w n io Chop all the vegetables: on to, peeled and ma to , ro nt la ci s, er pp pe ), lt sa season it with lemon and seeded. e blender and th in es to ma to o tw s es oc pr e, ic Make a natural tomato ju serve it. then pass it through a sieve. Re rimp, the shrimp sh e th : wl bo a in s nt ie ed gr in e Mix all th pickled onion e th e, ic ju to ma to l ra tu na , es concentrate, vegetabl h the sieve to ug ro th ed ss pa ly us io ev pr ge an and the juice of an or avoid seeds.

o n a r d e M : m o r f Recipe Moreno’s family

a e t s a t o t “You have culture to ” t i d n a t s r e und Deborah Carter