Silpancho
Silpancho is a generous Cochabamba plate of rice, potatoes and a very thin breaded beef cutlet, finished with fried egg and fresh tomato-onion salsa.
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Zutaten & Zubereitungsschritte
8 Zut.
Historischer Hintergrund
Silpancho is a generous Cochabamba plate of rice, potatoes and a very thin breaded beef cutlet, finished with fried egg and fresh tomato-onion salsa.
5 Schritte
Season the thin beef, press firmly into breadcrumbs and chill for 10 minutes.
Boil potatoes until just tender, slice and pan-fry until golden; keep the rice warm.
Mix tomato, onion, parsley, vinegar and salt into a fresh salsa.
Shallow-fry the cutlets until crisp and the beef reaches a safe internal temperature, then fry the eggs.
Layer rice, potatoes, cutlet, egg and salsa on each plate.
Build each plate just before serving so the cutlet and potatoes stay crisp.
Wenn Sie diese Qualität an Ihrer Tafel erleben möchten, ist der nächste Schritt die Serviceplanung.
Ein direkter Kontakt für Menüauswahl, Eventablauf und Ton des Services ist der beste Ausgangspunkt.