A Fusion of Flavours: Unveiling the Peruvian Minestrone
Now that you’ve embarked on this culinary journey, it’s time to experience the taste of Peru in your own kitchen. Here’s a detailed recipe to create your own Peruvian Minestrone masterpiece:
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4-6 servings
Ingredients
- For the Soup:
- 1/2 kg beef cheek (or substitute with boneless beef chuck)
- 1/4 cup olive oil
- 2 liters water
- Salt and pepper to taste
- 1/2 cup chopped leek
- 1 cup peas
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup finely sliced green cabbage
- 1 cup corn, cut into wheels
- 2 diced potatoes
- 250 grams penne pasta
- For the Pesto:
- 1 large bunch of fresh basil leaves
- 1/4 cup parmesan cheese
- 1 teaspoon minced garlic
- 1-2 tablespoons pine nuts or pecans
- 2 tablespoons olive oil
Instructions
- Start by heating the oil over medium heat and frying the beef until it turns a golden hue. Then, add two litres of water, salt, and pepper, and let it simmer for 2 to 2.5 hours until it’s tender. It’s that simple!
- When the beef is tender, add all the vegetables and cook until finished. Add the pasta and cook as directed by the package. Add more water if needed.
- Meanwhile, prepare the pesto in a blender, blending all the ingredients until they are a paste. Add one teaspoon of pesto to each of the bowls before serving.
- Enjoy it warm for this colder weather days.