The history of the famous saucer of Red noodles It is reflected between the years 1840 and 1880 when a large number of Italians emigrated to Peru attracted by the purchase and sale of fertilizers from the decomposition of seabird droppings accumulated on certain coasts and islands of South America, where the abundance of guanos stands out, a high-performance compost material with prodigious results from Chile and Peru.
Many of these Italians were shocked not only by the product they were looking for, speaking of fertilizers and guanos, but also by the beauty and culture of the Peruvian country. Faced with this, several remained in Peru, where they settled and combined their roots and genes with the people of Inca origin, generating a cultural and gastronomic exchange in all its aspects.
For this reason, Red noodles come directly from the spaghetti bolognese, This is due to the fact that at the end of the XNUMXth century, these people of Western origin tried to make the same dish but, not having a meat supply in the area, they started using chicken and trying to combine the flavors of a new ingredient that until now was unknown to them, the ají panca.
Little by little, the dish was integrated into every room and dining room in Peru, first because of its peculiar flavor and then because of the ease, versatility and accessibility of its ingredients which allowed it to be reproduced without any problem and consumed at different times of the year.
However, for all those readers who are with us today and who still do not know the preparation and flavor of this dish, here we present the complete recipe for red noodles, as well as some recommendations and data that will help you cook in the best way and why not, various information that will lead you to learn a little more about this dish.
Red Noodles Recipe
Ingredients
- 1 pollo
- 1 cup of virgin olive oil
- 1/2 kilo of large tomatoes
- 3 onions
- 2 large carrots
- 1 head of garlic, peeled and grated
- 1 cup of generous panca chili
- 4 Bay leaves
- ½ tablespoon of cumin
- Sal Island
- Ground black pepper
- 250 grams of tagliatelle
Utensils
- Dish towel
- Absorbent paper
- wrap around plastic
- Knife
- Skillet
- deep pot
- Glass or plastic bowl
- Tongs
- Blender or kitchen helper
- Wooden spoon or fork
- vegetable grater
- Flat plate
Preparation
Start by washing and cleaning the chicken well with a damp kitchen cloth, when the chicken is completely clean, go to dry moisture with a towel or absorbent paper.
Then, remove the traces of fat with a knife, as well as the imperfections of the animal or some unwanted bone, at the end begin to season each piece with salt and pepper. Make sure no part of the chicken is left unseasoned. Let stand for about 30 minutes in a glass bowl covered with plastic.
Once the resting time has elapsed, heat a frying pan over medium heat and add the oil, gradually integrate each piece of chicken and fry for 10 minutes or until each part of the chicken is golden brown. When you finish frying, reserve the chicken in a bowl without covering it, so that the animal pieces do not fill with moisture and ruin the crispy and golden cooking.
On the other hand, wash the tomatoes, onions and carrots very well, remove the leaves and cut each vegetable into four pieces. Put them in the blender, add a little water to obtain a homogeneous and pasty mixture, when you get this texture turn off the blender and reserve.
Next, heat the oil again where the chicken was previously fried and add a little more oil if necessary. Add the peeled and grated garlic cloves, the chili paste, the bay leaves, the cumin, the salt and the black pepper. Stir everything for about 5 minutes and incorporate the previously crushed vegetables.
When this sauce begins to boil, add the chicken, immediately lower the heat and let cook for approximately 20 minutes. Cover the pan so that the sauce does not splash on us, this also avoids excessively dirtying the kitchen.
Meanwhile, waiting for the sauce to cook along with the chicken, place a pot with plenty of water to boil the pasta, also add a tablespoon of salt. When the water reaches the point of steam, place the noodles and cook until they reach the desired point.
Once the noodles are ready we are going to drain them and refresh them under the tap of cold water to stop the cooking.
Lastly, see if the sauce has reached a light and smooth consistencyIf this is positive, turn off the heat and add the noodles. Stir everything and distribute the chicken throughout the preparation.
Serve the noodles in a shallow dish or, if you want a large portion, take a plate hondo and fill it with part of the noodles, some leftover sauce and a piece of chicken. Accompany with a cold drink and a slice of bread.
Suggestions and Recommendations
This dish is one of the simplest in terms of ingredients and preparation of all Peruvian cuisine, which makes it attractive and widely consumed by both locals and tourists who seek that ease and naturalness in the flavors of food and in its presentation.
However, when faced with the preparation of the Red noodles, it is always necessary to know how to make each of its flavors and textures work, without letting its calm and delightful appearance fool us.
Given this, today we present various suggestions and recommendation so that, if you want to make this recipe yourself, everything turns out as you expect. These suggestions are summarized as follows:
- To obtain a thinner tomato sauce with a delicate texture without the need for a blender you can use vegetables mashed with a fork. Also, if you want a sauce without shells or large chunks, you must peel the tomato, this by immersing it in hot water or letting it cook for about 6 minutes in water, in the same way it is necessary to peel the onion and carrot very well and take everything to the blender.
- Always display it is necessary and mandatory to remove the seeds from the tomato, this prevents them from coming out later in the sauce or adding bitter flavors to the preparation.
- If the sauce begins to dry add a little hot water and one more point of salt and spices to flavor the extra water.
- The noodles they can be served blank without mixing with the sauce, leaving it above the noodles with a piece of chicken or towards the sides of the plate.
- If we don't have noodles on hand we can use any other type of long or short spaghetti pasta.
- If you don't want to use all the chicken you can use only the breast or also some meaty part of another bird of predilection.
- If you can't get chili paste, try substituting choricero pepper meat. It doesn't have the same flavor but the result is also good.
A recommended dish
The Red noodles are part of a type of high-calorie food What are recommended for athletes?. In addition, they are recommended especially for children and older adults due to their high content of vitamins and minerals, their main ingredient being tomato sauce that is enriched with a touch of cumin, bay leaf and panca chili, a native ingredient of Peru with a high potassium content. .
Also, the latter is a type of small-sized pepper with a very mild flavor. In Peru they are used for all the representative dishes, it is also an ingredient with centuries of history in its gastronomy, this due to its flavor and the different varieties among which we find red, yellow, green, rocoto, charapita, among others.
Nutritional contribution
The contribution of calories and vitamins that this dish agglutinates vary between the amount of product and the type of food, such as vegetables and pasta to be used.
Some of the contributions recorded by the Red noodles to our body through its main ingredients, is summarized as follows:
For every 100 grams of chicken we get:
- Football 160 gr
- Proteins 30 gr
- total fat 70%
- Carbohydrate 2,4 gr
- Phosphorus and Potassium 43,4 gr
- Potassium 40.2 gr
- Magnesium 3,8 gr
- Iron 0.1 gr
Among 100 grams of chili we observe:
- high concentration of vitamin C, A and B6
- Potassium 1178 mg
- Iron 398 mg
- magnesium and antioxidants 22.9-34.7 mg
In a small portion of 80 grams of carrot we have:
- Proteins 0,8 gr
- Total fat 0,2 gr
For 10 gr of garlic we have:
- Proteins 0.9 mg
- Iodine 0.3 mg
- Phosphorus and Potassium 1 mg
- Potassium 0.5 mg
- Vitamin B6 0.32 mg
- Sulfur compounds: allicin and sulfides
For 100 grams of onion we find:
- Calories 40 gr
- Sodium 9 mg
- Potassium 322 mg
- Carbohydrates 9 gr
- dietary fibers 1.5 gr
- Sugar 5 gr
- Proteins 1.9 gr
- Vitamina C 143g
- Vitamina B6 0.5g
- Iron 1 gr
- Football 14 gr
For every 100 grams of noodles we obtain:
- Calories 130 gr
- Total fat 0.3 gr
- Sodium 0.2 gr
- Potassium 35 mg
- Carbohydrates 28 gr
- Dietary fiber 0.4 gr
- Proteins 2.7 gr
- Magnesium 12 gr
- Football 10 mg
For each tablespoon of extra virgin olive oil we find:
- Calories 130 gr
- Fats 22%
- Saturated fats 10%
- Polyunsaturated Fats 15%
- Monosaturated Fats 16%
