#PlatingChallenge: Carapulcra with Sopa Seca – Tradition that dresses up

When I went to Lima to the first Iron Maiden concert in Peruvian history, on the route there is a small town Chincha where the aromas of dry earth, ground chili and clay pots, offer tourists the carapulcra and dry soup queens of the long tablecloth. Today, I wanted to pay tribute to that tradition, but with a modern, aesthetic look, without losing the soul of the flavor. This dish is a memory dressed up.

Recipe for 2 portions

200 g dried potato

200 g of pork meat (pork)

2 small bottles of chicken

1 ½ cup boiled water

¼ onion chopped in small cubes

1 clove of garlic, minced or crushed

1 ½ tablespoon of ground aji panca chili bell pepper

½ tablespoon of ground aji amarillo (optional)

1 tablespoon of ground peanuts

Salt, pepper and cumin to taste

A dash of oil

1 und of sublime chocolate

Preparation:

Soak the dried potato a few hours beforehand and then rinse it well.

In a pot, sauté the onion, garlic, aji panca and aji amarillo until golden brown.

Add the pork in pieces and the chicken and brown well.

Add the ground peanuts, salt, pepper and cumin.

Add the dried potato and the hot water. Cook over low heat until it thickens and everything is well cooked (approx. 40 min). At the end add the secret sublime

Dry soup

150 g noodles (thin noodles or angel hair)

1 clove of ground garlic

1 ½ tablespoons of aji panca bell pepper

1 sprig fresh basil

¼ cup parsley leaves

½ tomato, blended or grated

1 tablespoon tomato paste (optional)

1 cup of broth (chicken or beef)

Oil, salt and pepper to taste

Preparation:

Blend the basil, parsley and a little of the broth.

In a pan, make a dressing with the garlic, aji panca, tomato and tomato paste.

Add the noodles, the green smoothie and the broth. Cook over medium heat until the noodles are cooked and have absorbed all the flavor.

Presentation

Serve half and half on the plate: carapulcra on one side, sopa seca on the other.

On top, place half a parboiled egg cut lengthwise, yellow yolk side up, for visual contrast.

Make small dots with the basil and parsley sauce

The dried soup noodle, rolled with a fork and spoon, to give it an elegant shape when serving.

Garnish with a flower from mom’s garden and a parsley leaf

And on top of the carapulcra put three slices of black olives with contrasting color. I hope you like it.

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