Like so many other dishes in Peru, the Peruvians adopted the recipe menestron from another culture and then added their own twist and spices to make it their own. These particular dishes origins come from Italy and it can be served either as an appetizer or an entrée. Perfect for a cold day.
Serves- 8 people
Preparation Time- 1.5 hour
- 1lb of beef
- 1lb of pork
- 6-8 white potatoes. (prepare the potatoes by dicing them)
- 2 full corns
- 2 carrots (prepare the corn by cutting)
- 2 oz of noodles.
- 2 oz of beans
- 1 cabbage
- 1.5 ounces of fresh cheese
- 1 oz of parmesan cheese
- 8 spoon full of peas
- 8 spoon full of broad beans
- 4 tablespoons of basil
- 1 tablespoon of garlic (the garlic should be grounded)
- Salt and Pepper
- Vegetable Oil
- In a large pot with water place the meat, beans carrot, cabbage, broad beans and peas. Boil all the ingredients. Once the meat is finished cooking add the potatoes along with the noodles that you have.
- In a separate bowl add the garlic oil, grated cheese and the basil. Then add this mixture to the rest of the stock and continue to boil for one minute.
- Add salt and pepper to your taste/liking.
- Serve this dish with parmesan cheese on the side for your guests to use along with corn that you cut and cooked earlier.