Dried Potato and Zucchini Blossom
Virgilio Martinez shares with us his recipe for this delicious Peruvian dish.
The Executive Chef of Senzo, the restaurant at the Palacio Nazarenas Hotel, is known for combining indigenous Peruvian ingredients with modern cooking techniques.
Dried Potato and Zucchini Blossom
Ingredients:
400g dried potato
150g yellow chili pepper paste
30g Andean cheese
1 medium onion
1 clove garlic
Salt, to taste
Olive oil, as necessary
2 zucchini blossoms
20 radish sprouts
20 kiwicha sprouts
8 blue borage flowers
Serves 4
Method:
The night before preparation place the dried potato in water to rehydrate. When ready to prepare, drain and discard the water.
Make a dressing with the onions and garlic, add the yellow chili paste and adjust salt.
Slightly bind with some olive oil. Finally add the finely grated Andean cheese, to achieve a smooth consistency with potatoes and seasonings.