“ROCOTO RELLENO”

STUDENTS:
VILLEGAS GÓMEZ ANGHELO
ALBERTO VARGAS MARCO ANTONIO
PONGO HUAMAN ANDERSON
REYES SANTILLAN JUAN CARLOS
CRESPIN RAMOS MIGUEL ANGEL
COURSE:
INGLISH III
TEACHER:
CAMONES
GRUPO HORARIO:
01N
 INTRODUCTION
 The exquisite and varied gastronomy of Peru has led the country to be recognized internationally
for its special evolution and significance: a legacy with pre-Inca roots and nurtured by traditions so
typical of its regions and influenced by cuisines from other parts of the world.

 As a result of this heritage, thousands of foreigners come to Peru today to learn more about its
cuisine, discover its secrets and taste its authentic dishes. Arequipa is one of the most important
culinary centers of Peru, not only for its large amount of local inputs, but also for being an area that
stands out from the typical dishes of Peruvian food. And how can you not visit a traditional
picanteria in the White City whose specialty can be a delicious Ocopa, a juicy Adobo or a nutritious
Shrimp Chupe. Without a doubt, an experience that every good palate should enjoy.

 Among the large number of dishes that Arequipa's gastronomy offers, one stands out for its intense
flavor and great popularity: the stuffed Rocoto. Usually served as a starter pottage, it is one of the
most consumed and preferred not only by Arequipa, but also by all Peruvians. And it is that nobody
resists this delicious globular chili stuffed with minced meat and melted cheese
 HISTORY
If we talk about the stuffed hot pepper, it is inevitable not to mention the Arequipa

region in Peru, the place of origin of this Andean dish made from rocoto, a very spicy

Peruvian chili pepper with a rounded shape and similar in size to an apple, whose

name scientist is Capsicum pubescens. A fruit that is part of the long list of native chili

peppers that Peru offers, such as yellow chili, chili panca, chili pepper, among others.

This emblematic Arequipa dish delights the most demanding palates in the world,

due to its exquisite flavor, color and texture. As for its preparation, veins and seeds

are extracted from the hot pepper to be stuffed with beef tenderloin, peanuts,

chopped onion, raisins and cheese, as well as being seasoned with spices such as

pepper, huacatay, cumin and parsley.

 INGREDIENTS
 AJI ROCOTO
 Potato
 Cheese
 Milk
 Oil
 Onion
 Garlic
 AJI PANCA
 STUFFED HOT PEPPER

 HOT PEPPER WASHING

1. Cut the caps to the rocotos. Remove the seeds and veins

with a teaspoon or by hand (with a glove or plastic bag, so

it does not sting).

2. Cut the caps to the rocotos. Remove the seeds and veins

with a teaspoon or by hand (with a glove or plastic bag, so

it does not sting).

3. Place them in one with water and 1 tbsp. of salt. Bring to a

boil and remove the water. Put water again with 1 tbsp. of

sugar and cook until tender. Drain.

  STUFFED:

1. Heat ¾ cup of Primor oil. Fry the onion and garlic. Add

the ají panca. Cook and incorporate the meat. Season

with salt and pepper, sprinkle the oregano and add the

peanuts.

2. Remove from the heat and mix the 3 hard-boiled eggs,

chopped. Fill the rocotos with this preparation.

3. Beat the eggs until almost snowy. Mix with milk, add ¾

cup of oil in the form of string and season (this is the

cream that looks cut).

  ARMED:

1. In a baking dish, arrange a layer of boiled

potatoes cut into slices, on top of the rocotos

and a slice of cheese on each of them.

2. Cover with their caps. Dump the milk, eggs

and oil preparation.

3. Drizzle with oil and bake in a moderate oven

(175 ° C or 350 ° F) for 45 minutes to 1 hour.

THANK YOU FOR YOUR ATTENTION