RECIPES: A Taste of Italy in Bolivia
Jeffrey Kofman travels to Bolivia for some very special 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.
Recipe courtesy of Marco Schiaparoli
For one kilo (35 ounces) of sauce
Ingredients:
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.
Recipe courtesy Marco Schiaparoli
Ingredients:
Preparation:Follow any standard instructions for homemade pasta.