Tallarines Verdes Peruvian. In Tallarines Verdes the influence of Italian immigrants on Peruvian cuisine is evident. I grew in the southern US where we made sauces in a pan starting with butter and flour.
This is another classic recipe I ate in my moms house in Perú. Pour sauce from the blender into the skillet and cook stirring constantly for 3 to 4 minutes until sauce is heated through and smooth. This dish is a prime example of the influence that immigrants have had on the Peruvian culture.
En efecto los espaguetis a la bolognesa pasaron a llamarse tallarines en salsa roja tallarines rojos espagueti al pesto italiano tallarines en salsa verde que al momento de llegar al Perú se prepararon con ingredientes locales modificando así la receta ya que en la versión original no llevaba leche ni queso fresco.
Pour sauce from the blender into the skillet and cook stirring constantly for 3 to 4 minutes until sauce is heated through and smooth. Se pueden elaborar de diversas maneras dependiendo el color y sabor que te. Toss with pasta and serve with crumbled queso fresco for a delicious meal with Latin flair. If I remember well my mom used to make this with just a big bunch of basil albahaca Today I am making it in a more modern way combining basil with spinach.
