Pies and puddings are an important part of the cooking from Cuyo. This one elaborated with three chili is a good example. It goes with a garnish of green salad and olives, spread with a touch of olive oil to bring more taste and aroma.
for 4 portions
| 2 units | YELLOW CHILI |
| 6 units | EGGS |
| 150 g. | HEAVY CREAM |
| 2 units | RED CHILI |
| 2 units | GREEN CHILI |
| n/a | SALT AND PEPPER |
GARNISH
| 100 g. | CHERRY TOMATOES |
| 1 brunch | ARUGULA |
| 1 unit | POLO ROSSO |
| n/a | OLIVE OIL |
| n/a | BALSAMIC VINEGAR |
| 100 g. | GREEN OLIVES |
Clean chili and roast in aluminum paper during 20 minutes in a pre heated oven at 180ºC. Remove seed and skin from chili. Process one chili of each color separately to get a yellow, a red and a green purées. Save the three clean chili of each color. Mix 2 eggs, 50 g. of cream with the green purée. Put salt and pepper to obtain the base of the pudding, repeat with red and yellow with the rest of the ingredients. In a pudding mold wrap with a film appropriate for baking, place chili of each color in layers and cover with the puree of the same color. Repeat with the rest of the ingredients (you’ll get the three colors alternated). Put it on a pre heated oven and cook at bain Marie during 50 minutes. Unmold cold.
Garnish
Make a vinaigrette with three part of olive oil and a part of balsamic vinegar. Season and emulsion. Clean greens and tomatoes. Inject with vinaigrette and prepare a salad with olives.
Presentation
Place the pudding portion and add the green leaves salad, tomatoes, olives and sauce with the rest of the vinaigrette.
In quechua language they are called “misqui uchú”, “nupu uchú” or “pachirina”. They are “Capsicum annuum”, of the rest of the American chili family, but are different because, besides being fleshy, they are not spicy. All are green at first and when they ripe, turn to yellow, red, or even and original blue color.
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