Fettuccine a la Huancaina
One of the most important ingredients in Peru is the famous “Aji Amarillo” (Yellow hot pepper). It is very famous for its flavor, as it combines a touch of sweetness with a slight spiciness. It is characterized for being a symbol of Peruvian gastronomy and is part of a great variety of creole dishes such as Aji de Gallina, Ceviche, Papa a la Huancaina. This chili bell pepper is part of our culture and tradition since it has been cultivated for more than 7000 years. One of the most outstanding creole sauces with this ingredient is “La Huancaina” and it is known for being an accompaniment to various dishes. The original is the starter dish “Papa a la Huancaina”, where basically you eat potatoes with Huancaina. Personally, the best way you can enjoy this sauce is with fettuccine and it’s delicious “Lomo Saltado.” So, let’s learn how to prepare it.
For the Lomo Saltado:
- Two tenderloin steaks
- One Tomato
- Half onion
- Soy Sauce
- Oyster Sauce (Optional)
- White wine vinegar
- Salt
- Pepper
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Ingredients:
For the Fettuccine a la Huancaina:
- Aji Amarillo (Yellow hot pepper paste)
- Ricotta cheese
- Soda Crackers
- Fettuccine
- Two thirds of a cup of Milk
- A quarter of an onion
- Three cloves of garlic
- Salt
Procedure:
For the Huancaina:
First, we cut the quarter onion into pieces and chop the three cloves of garlic. It doesn’t matter if they end up being large since they are liquefied afterwards.
Then we add a splash of oil to the frying pan and fry both things with salt.
Now for the Lomo Saltado:
On the other hand, cut half of the onion and tomato into strips and set aside.
When it is well cooked, take it out and in the same frying pan, with a little more oil, fry the onion with the tomato and season it with salt and pepper.
Once the noodles are ready, reserve some of the water from the noodles and strain. Pour a large amount of Huancaina with the water and mix with the noodles.
Once the onion is translucent and the garlic is golden brown, we add both things to the blender.
We also add the milk, three tablespoons of ricotta cheese and eight soda crackers. Once the mixture is ready, add two tablespoons of Aji Amarillo paste and blend the mixture again. It is important to be very careful with the chili as it is very spicy. If you feel that something is missing, you can add what is missing. Once the mixture is ready, set aside.
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Also cut the meat in medium pieces and fry it with a little oil. Season with salt and pepper and let it cook. While the meat is cooking, cook the fettuccine with a little salt.
When it is cooked, add the meat and add a dash of soy. Personally, I like to add a little oyster sauce because I feel it gives it more flavor, but it is not necessary. Finally, we add a splash of vinegar. And we have the Lomo Saltado ready.
Grandma Lala's Recipes 