Thursday, February 14, 2008

A Taste of Italy in Bolivia
Bolognesa de Llama
over Coca Pasta

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
Ingredients:
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
Preparation:
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.

COCA PASTA
Recipe courtesy Marco Schiaparoli

Ingredients:
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.

http://abcnews.go.com/print?id=4192058
Copyright © 2008 ABC News Internet Ventures

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