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Product review: San Remo pulse pasta
I came across San Remo pulse pasta at the Gluten Free Expo a few weeks ago. Even though I very rarely eat pasta (in fact I never buy or cook it because I prefer using vegetables as the vehicle for sauces), these caught my eye because they are not just an empty source of refined carbohydrate, but actually pack some nutrition. Because they are only or mostly made from pulses, they are higher in protein, lower in carbs and higher in fibre than regular pasta. They come in three shapes: spaghetti, penne and fusilli. The spaghetti and penne are made out of equal parts of pea, chickpea, borlotti bean and…
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Recipe: Tallarines verdes (Peruvian pesto pasta)
This is a revised version of the tallarines verdes recipe I posted several years ago. What’s the difference? This recipe is closer to my aunties’ recipe and features gluten-free pasta. Like tallarines blancos, this dish was in rotation at my aunties’. The difference is that for a long period of time I didn’t like the pesto sauce but loved the white sauce. My uncle was the opposite, so on pasta day only one of us was happy. Obviously, I grew out of my pesto aversion and now love it. Once again, I didn’t get to ask my auntie Sumi for the original recipe before she passed away. I have tweaked…
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Recipe: Tallarines blancos con atún (pasta with white sauce and tuna)
Tallarines blancos con atún is one of the dishes that were in rotation at my aunties’ but I never got sick of it. In fact, it was one of my favourites. Sadly, I never got the original recipe from auntie Sumi. This is my best attempt to approximate the dish using my taste memory and the current family recipe.
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Recipe: Tallarín saltado de pollo (Peruvian stir-fried noodles with chicken)
Let me introduce you to lomo saltado‘s cousin, tallarín saltado de pollo. Both dishes came to life thanks to the fusion that happened due to the large influx of Cantonese people in Perú between mid 1800s and early 1900s. They share the same core ingredients: beef, tomato, red onion, soy sauce, vinegar, garlic, with the main difference being the starch: rice and potato chips in the case of lomo saltado and noodles in the case of tallarín saltado. Yes, I know I said one of the core ingredients of tallarín saltado is beef, but this recipe has chicken in it. This is a fairly common variant and is the one…
