Cazuela (Peru)
From Wikipedia, the free encyclopedia
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (November 2006) |
 |
This article is an orphan, as few or no other articles link to it. Please introduce links to this page from related articles; suggestions may be available. (November 2009) |
Cazuela is a typical dish of the Amazonas Region in Peru. In each province or district of Amazonas, the cazuela has its own way of cooking. This one is from Chachapoyas.
[edit] Preparation
Boil a piece of hen, a good piece of meat and a good piece of sheep. Add some wild cabbage, rice, carrot, sweetcorn grains, and a glass of white wine.
A few minutes before taking the saucepot out of the fire, add some milk and vermicelli noodles (also called cabello de ángel noodles). It is necessary to try that the cazuela has sufficient broth or juice to be able to be served as a soup.
 |
This soup-related article is a stub. You can help Wikipedia by expanding it. |
