Peruvian Escribano Arequipeño Recipe
The Arequipeño Escribano is a typical appetizer or snack from the department of Arequipa, a very fresh and tasty combination based on potatoes, tomato and rocoto pepper (which is the quintessential spicy of this region). It is definitely an excellent option to add to our menu, rich, simple and economical. So that you can try it here we share it with you. To eat!
How to Prepare Arequipeño Bunting
Well, this exquisite recipe has the characteristic of versatility in that it can acquire a touch of spiciness or not, thanks to the rocoto. In addition, as in other traditional Peruvian dishes, we get a base of mashed potatoes, which complements an exquisite and representative dish.
|🔪 Prep Time||10 minutes|
|🍲 Cook Time||30 minutes|
|⏲️ Total Time||40 minutes|
|🍽️ Servings||4 servings|
|🔥 Calories||70 calories|
- 4 large white potatoes
- 4 tomatoes, peeled and seedless
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1 medium hot pepper
- 4 sprigs of finely chopped parsley
- Salt to taste
- Wash the potatoes and parboil them in plenty of salted water, once they are ready, remove the skin and let them cool.
- Cut the hot peppers in half, remove the veins and seeds and cut it into squares. Do the same with the tomatoes.
- In a bowl, mix the chopped hot pepper and tomato with the parsley, add oil, vinegar and season with salt to taste. Let stand a few minutes while we work with the potatoes.
- Cut the potatoes into slices, place them on a large plate and with the help of a fork mash each one but without mashing them, there should be pieces of potato left.
- Finally, add the rocoto and tomato dressing over the potatoes and mix everything so that the flavor penetrates the potatoes.
Because each of us always likes to stand out with our meals, here we bring you a piece of advice to make your Notary know much better.
Tips and tricks
- If we have children at home or not, the whole family shares the same taste for spiciness, you can prepare two dressings, one separated only with the tomato but you add pepper to provide a minimum point of spiciness and another with just the rocoto, mix the You put potatoes with tomato and hot pepper on the table so that diners who so wish can serve themselves as they wish.
- For a more intense flavor you can add fresh cheese (with medium salt) in squares and crush it together with the potatoes.
The Scribe it is considered the ancestor of many potato-based dishes that we know today, they say that its origin dates back to colonial times. Judges, lawyers and above all write U.S , who exercised the functions of our current Notaries, went to the spicy places of yesteryear to eat something very quickly before the next session or at the end of their daily work.
They did not always find ready food, so they put on the table a little of what was in all typical Arequipa cuisine, such as potatoes, tomato and of course rocoto, ensuring that they were thirsty because of the spicy and consumed a lot of chicha, while the Principal Food.
One of the diners had the idea of mixing everything he had on hand and made his version of salad, other colleagues also did it and thus the improvised dish became part of the menu in the "picanterías".
As most of the guests were Notaries, they baptized it with that name, although it was also served to other members of the legal service and then to the general public.
Don't forget to tell us about your experience. comment, rate and share the recipe with your friends and family on all social networks. Thanks!
To continue enriching your experience with typical Peruvian cuisine, we recommend the following links:
- Prepare the delicious Peruvian Anticuchos
- Stuffed Causa Recipe
- Learn to prepare Potato Pie
- Recipe to prepare Stuffed Rocoto
- Stuffed potatoes in a few steps
User Review( votes)
If you want to know more recipes similar to Escribano Arequipeño you can visit our category Starters.