Chef Fabio and Chef Angel team up to create a fun tapas menu inspired by their native lands. Paired with a wonderful assortment of Piemontese wines from Oneonthehill USA. Join us at Kancha for a community celebration where we will have on hand both Chefs and our Sommelier to share the stories and wines of their land.
Highlights from a great night @ Kancha SR:
From Chefs Fabio & Angel, enjoy recreating this dish at home with Family and Friends!
Tamalitos de Choclo with Piemontese Ragu
Chef Angel: Tamales are a stample of Latin American culture with unique reciepes in each region. For us in Peru, they are enjoyed daily during the holidays as a simple dish that brings family and friends together to celebrate. A standout that is done by Peru and other South American Countries is the use of banana leaves while cooking that imparts such a distinct rich flavor.
Chef Fabio: Ragu is Italy’s National sauce. Each region has their own take on it developed over centuries of what local communities had available to them. In the North, Piemonte is known for its beef. It was important to let nothing go to waste, therefore, our Ragu developed as a blend of meats, local vegetables and bone broth from what was left over from the big feasts to create a dish that kept the communities fed.
Ingredients: Serves 2, with left over Ragu to make more
- Peruvian Choclo “Corn”
- Aji Peppers 1 tbsp
- Aji Panca 1 tbsp
- Cooking Lard 85 grams
- Chicken Stock 85 grams
- Salt, Pepper, Cumin
To make the Masa, add all ingredients to a saucepan, cook for 15 minutes until Choclo is soft and tender.
Ragu:
- Grounded beef 500gr (lean at least 80%)
- Sausage Filling 500gr (the least seasoned the better)
- Carrot 160gr
- Celery 160gr
- Onion 160gr
- Bone broth 500gr
- White wine 70gr
- Butter 60gr
- Sage 15gr
- Salt, Pepper
Mince vegetables and put in a pot with butter. Cook until carrots turn bright yellow. Add ground beef and sausage, increase heat to medium. Add white wine and cook and reduce. Add bone broth, sage, salt and pepper, lower heat, cover and let cook until fully evaporated.
To assemble: Lay flat a banana leaf, spread masa and top with ragu sauce. Close Tamale on four corners, wrap in foil and steam for 25 minutes. Remove foil and serve.