This dish is typical from Arequipa, south Peru. Although it might look like the same old stuffed courgettes to the inexpert European eye, stuffed rocotos's main difference is their spicy, very spicy nature. Another distinctive feature is that the stuffing, besides the guessable ingredients, contains peanuts, quite a common resource in this country's sauces.
- 4 Rocotos (spicy peppers)
- 1 kg minced meat, half beef, half pork
- 1 chopped red onion
- Toasted peanuts
- 2 fresh eggs + 2 boiled eggs
- 100 g fresh cheese
- Beef stock
- Crushed garlic, to taste
- Salt, cumin, black pepper and sugar, to taste
- 1 can evaporated milk
- 1 splash of pisco
- 4 cheese slices
1. Open the rocotos cutting the heads off as lids, and remove the seeds and veins from the inside. Bring to boil salted water and poach the rocotos for a few minutes. Throw away the water and repeat the process, first with salted water and then a third time with water, sugar and vinegar. This is done in order to reduce the spiciness of the rocotos, but they must not be cooked completely because they have to remain firm to be able to stuff them.
2. Sauté the onion and garlic in a saucepan, and add the minced meat when the onion is transparent. Add the splash of pisco and let it cook, adding stock when necessary so the meat doesn't dry out. After 3 or 4 min add the peanuts and chopped boiled eggs and let it cook for another 5 min. When it's ready, remove from the heat and let it cool.
3. Stuff the rocotos with the mixture. BEat the 2 whites to stiff peaks, and then fold in the yolks. Season y place a spoonful over each stuffed rocoto. Finally, cover with a cheese slice and their lids.
4. Cook in the oven at the highest temperature for 15-20 min or until the egg is golden and the cheese has melted.
- Salt, black pepper, nutmeg, bay leaf
1. Boil the potatoes till they are soft but firm.
Infuse the milk with the black pepper, bay leaf and nutmeg.
2. Slice the potatoes and cheese in 1 cm slices. Place on a greased oven dish: one layer of potatoes, one layer of cheese, filling the gaps with the milk.
3. Beat the whites to stiff peaks and fold in the yolks the same way as in the rocotos. Spread over the oven dish and sprinkle black pepper over it.
4. Stick the dish in the oven at the highest temperature until the egg is golden and crispy.