RECIPES: A Taste of Italy in Bolivia
Learn to Make Bolognesa de Llama over Coca Pasta
Jan. 31, 2008 —
Italian-born chef Marco Schiaparoli visited La Paz, Bolivia, 19 years ago as a tourist and stayed to offer Bolivians a taste of Italy. This dish, Bolognesa de Llama over Coca Pasta, mixes his Italian heritage with traditional Bolivian ingredients such as the lean meat from llamas and coca — the leaf that is used to make cocaine.
BOLOGNESA DE LLAMA
Recipe courtesy of Marco SchiaparoliFor one kilo (35 ounces) of sauce
Ingredients:
Half kilo (17.5 ounces) of ground llama meat
3 kilos of tomato (105 ounces), chopped small
1 onion, chopped small
1 stalk celery, chopped small
A pinch of clove
A pinch of cinnamon
A bay leaf
Half stick of unsalted butter
Salt and pepper
Preparation:
Melt butter in pan and add onion, celery and all of the spices. Cook for a few minutes and then add the llama meat. Cook until the meat is browned. Add the tomatoes and cook over a low heat for two hours. Add salt to taste.
COCA PASTA
Recipe courtesy Marco Schiaparoli
Ingredients:
1 kilo of regular flour
10 eggs
30 grams flour of the coca leaf
Pinch of salt
Preparation: Follow any standard instructions for homemade pasta.