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Lima, Peru  |  Sunday 12 October 2008 23:40  |  | 

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Food / Recipes

Trucha Ahumada con Queso Andino y Pesto de Culantro / Smoked Trout, Cheese and Pesto Layers

 
Average


Ingredients
300 grams smoked trout
300 grams queso fresco.
Pesto sauce: 2 cups cilantro leaves
1 cup pecans
2 cloves of garlic
2/3 cup extra virgin olive oil
juice of 2 limes
1 tsp. salt
¼ tsp. ground black pepper

Preparation
Cut cheese first into triangle chunks, then cut lengthwise into very thin slices. Mix all other ingredients together in processor or blender until smooth. On each layer, place cheese, smoked trout, the pesto and then cheese again, ending with cheese on top. Use the remaining sauce to pour over the top and sides of each triangle creation.

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