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Pasta in Ocopa Sauce

chefrodrigofernandini

Cook

35 min

Considered one of the most emblematic starters of our cuisine, it was born in the white city but consumed all over Peru. This sauce usually covers our Andean potatoes with flavor and history, but the truth is it's so delicious that when you taste it, you want to eat it even with bread. There are many versions of Ocopa, but what they all have in common is the sacred herb of the Incas, huacatay, history, tradition, flavor, and pride in every bite. Here I leave you my version with much respect and dedicated to all my beautiful people from Arequipa. This is the secret, once all the ingredients are partying, cook them over low heat for a few minutes so that the flavors integrate, without hurry but without pause. Don't be afraid to blend the mixture with the shrimp shells, in the end, you're going to strain it. We rectify the seasoning and we are ready. We quickly cook the shrimp, always well dried and with the pan very hot. It shouldn't take you more than 3 minutes, now it's time to play, a generous amount of Ocopa, the pasta and you are officially ready to serve.

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4 servings

US

original

metric

Picture for Pasta en salsa de Ocopa [Pasta in Ocopa Sauce]

4 servings

US

original

metric

Ingredients

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Directions

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