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.
Photo: No machine-readable author provided. Poshista2 assumed (based on copyright claims). — No machine-readable source provided. Own work assumed (based on copyright claims). · CC BY-SA 3.0 · Sources
Ingrédients & Étapes de préparation
8 ingr.
Note historique
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 étapes
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.
Pour inviter cette excellence à votre table, l'étape suivante est la planification de votre service.
Un échange direct pour définir la sélection du menu, le déroulement de l'événement et le ton du service est le meilleur moyen de commencer.