Tarwi, a legume with a high protein value, is the star ingredient in this recipe by Luis David Valderrama, the Cuisine Chef of Mil restaurant by Virgilio Martínez. It is the main product of the dish, but not the only one that comes from the Andes mountain range, since the bread also contains quinoa flour and a natural sweetener called panela.
When creating new dishes like this one, Valderrama says that “we really work with what we have available and even though we have a set menu, sometimes our providers simply just run out or do not have a certain ingredient, so we have to be very creative“.
- 1000 g ground Tarwi
- 500 g veal milk
- 60 g kefir
In a bowl, mix all the ingredients and keep it in a container at 20 degrees. Let it ferment for 8 to 10 hours and cover with a cloth.
- 500 g fermented Tarwi
- 130 g quinoa flour
- 75 g veal milk
- 50 g panela
- 10 g salt
- c/n whole Tarwi
Mix all the previous ingredients in a homogeneous way. Butter the silicone molds for baking. Add the Tarwi grains in small amounts in the molds. Place the previous mixture and match the surface. Bake 175 degrees for 25 minutes. Unmold and bake for more minutes at 185 degrees or until golden brown. Allow to cool and unmold.
Our correspondant Santiago Corral during his visit at the restaurant.