|‘Octopus in Olive Sauce‘
3 lb 5 oz (1.5 k) octopus
14 black olives, pitted
3 tablespoons key lime juice
1 cup olive oil for mayonnaise preparation
2 tablespoons minced parsley
3 tablespoons olive oil for decoration
Place octopus in a pan and cover completely with water.
Boil for 30 or 40 minutes until soft. Remove.
Take dark skin of octopus, with the help of a knife. Refrigerate.
Blend eggs, salt, lime juice, pepper. While blending start pouring olive oil until a thick a mayonnaise is obtained.
Divide and remove half or mayonnaise from blender. Set aside.
Add olives to blender. Blend to form a thick pure. Mix olive mayonnaise with reserved one.
Cut octopus in slices, place them in a serving dish and cover with olive sauce.
Garnish with minced parsley and decorate pouring 3 tablespoons olive oil.
to the Chorrillana ‘
6 fish fillet
1 teaspoon of worn out garlic
1 head of Chinese onion
1 spoonful of sugar
2 great onions
1 red peppers
2 worn out red pepper teaspoons
1 spoonful of ketchup
spoonful of maicena
Salt and pepper to the pleasure
To ripen the fish, to apanar them (with worn out bread) and frerlos
To fry the onion and to add garlic, tomato, red peppers, ketchup, sugar, broth (chilcano) and maicena.
To accommodate the fish on the sauce with Chinese onion and to leave sweat by 5 minutes.
To serve with white rice
2 tablespoons cooked pumpkin
1 cup milk,
2 cups flour,
1 tablespoon corn flour,
1 tablespoon yeast,
1/4 cup warm water,
1 tablespoon sugar,
oil for frying,
Dissolve yeast in warm water with a little of sugar and let rest.
Mix milk, pumpkin, flour, corn flour, and yeast, stir them for a while and let it rest in a warm place covered with a napkin until doubles its volume.
In a large frying pan put oil (2 cups approx.), until heats hot. With you hands wet with water and salt take about 2 tablespoons of batter and making a hole in the center fry as a doughnut until gets a golden color.
Serve hot 4 to 6 picarones on each plate and drizzle with maple syrup, because if it gets cold is not the same.