Bolognesa de Llama
Italian-born chef Marco Schiaparoli visited La Paz, Bolivia, 19 years ago as a tourist and stayed to offer Bolivians a taste of Italy. This dish, Bolognesa de Llama over Coca Pasta, mixes his Italian heritage with traditional Bolivian ingredients such as the lean meat from llamas and coca the leaf that is used to make cocaine.
BOLOGNESA DE LLAMA
Recipe courtesy of Marco Schiaparoli
For one kilo (35 ounces) of sauce
Half kilo (17.5 ounces) of ground llama meat 3 kilos of tomato (105 ounces), chopped small 1 onion, chopped small 1 stalk celery, chopped small A pinch of clove A pinch of cinnamon A bay leaf Half stick of unsalted butter Salt and pepper
Melt butter in pan and add onion, celery and all of the spices. Cook for a few minutes and then add the llama meat. Cook until the meat is browned. Add the tomatoes and cook over a low heat for two hours. Add salt to taste.
Recipe courtesy Marco Schiaparoli
1 kilo of regular flour 10 eggs 30 grams flour of the coca leaf Pinch of salt Preparation: Follow any standard instructions for homemade pasta.
This recipe was published at http://www.abcnews.go.com/ , we include the link for easy access. Well, we cannot get llama meat in the US, ground veal or italian sausagge work just great, we introduced the coca flour for the holidays and it is a hit, it is healthy and good for everything! you can buy it at any of our sites or Amazon.com at the Gourmet food section.
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