Page 82 - Taste_and_Travel_International

TASTE;5TRAVEL LIBRARY

BOOK REVIEW

BOOK REVIEW

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it SERVES 4

Solterito

Broad Bean, Tomato, Fresco Cheese & Botija Olive Salad

),Ũ " ŨŨ ),Ũ " Ũ 1 PUT all the potatoes in a saucepan and cover with water. Put over a
& , --#(! high heat and bring to the boil. Salt the water and cook the potatoes
Purple Potatoes Olive Oil 75 ml until tender (about 15 minutes), then drain and allow to cool. Cut
or Regular Floury into cubes or thick slices.
Potatoes 125 g White Wine Vinegar
50 ml 2 BRING another saucepan of water to the boil over a high heat. Salt
New Potatoes 125 g
Rocoto Pepper Paste the water, then add the broad beans and choclo or sweetcorn and
Broad Beans 75 g ½ Tbs (recipe below cook for 3–4 minutes until just tender. Drain and allow to cool.
right)
Choclo Corn Kernels 3 MEANWHILE, make the dressing. Whisk the olive oil and white wine
or Sweetcorn Kernels Parsley a few leaves, vinegar together with the rocoto paste and season with salt and
75 g finely torn
pepper. Stir through the parsley leaves and red onion, then set aside.
Cherry Tomatoes Red Onion ¼ small, (Store any leftover dressing in a sterilized jar in the fridge for up to
8, halved finely chopped
2 weeks.)
Peruvian Botija Olives
or Kalamata Olives 4 TO assemble the salad, put the potatoes, broad beans and choclo or
8, halved sweetcorn in a bowl with the cherry tomatoes, olives and julienned
chilli. Add the cheese, pour in the dressing and stir to combine.
Amarillo Chilli or
Medium-Heat Red Finally, decorate with a sprinkling of spring onions.
Chilli 1, deseeded and
julienned ),Ũ " Ũ ) ).)Ũ ** ,Ũ -.
Queso Fresco 75 g,
crumbled, or Cottage Olive Oil 1 Tbs 5 HEAT the oil in a small frying pan
Cheese 75 g Onion ¼, finely chopped over a medium heat. Add the onion
and sauté for 8–10 minutes until
Spring Onions 2, very Rocoto Pepper 1, or
thinly sliced, to serve 1 Medium-Heat Red soft, then add the pepper or chillies
Chilli and 1 Habanero and the garlic and sauté for 2–3
Salt and Freshly minutes more to soften. Allow to
Ground Black or Scotch Bonnet
Pepper deseeded and finely cool, then use a mini-processor or
chopped stick blender to blitz to a paste.
Garlic 2 cloves, crushed Store until needed.

80 TASTE;5TRAVEL INTERNATIONAL5 JANUARY–MARCH 2018