How to make a delicious menestron: Peruvian and simple recipe

A new recipe of the day, on the list of dishes to surprise your family. This time it's about menestrón, a nutritious food that you probably consume on a Monday afternoon. However, it is very important to eat because of its energy content such as meat and its supplements (cassava, carrot, turnip).

Menestron also contains other foods such as carrots, which are rich in potassium and phosphorus for those who are tired after a working day. Allows hair shine and strengthens nails. Turnip appears as a contributor of vitamins C as well as minerals such as potassium, sodium, calcium, phosphorus, magnesium, zinc, iodine and selenium.

Meat contains B vitamins such as folic acid, vitamin B12, B1, B2 and B5.9. This is why it is important to eat it, but not only in restaurants or at a friend/family member's house. Why not cook it for ourselves.

Along these lines, a simple Peruvian recipe is presented for those who seek to enter the culinary world and seek to surprise their mothers with a traditional dish in childhood. In that sense, the preparation is practical, but you must write down all the ingredients (including an explanatory video).

One serving for 2 people, with a preparation time of 5 minutes and cooking time of 60 minutes. Challenge yourself and follow the procedure in order to continue your cooking skills.

INGREDIENTES

- Yucca - 200 (grams)

- Rigatoni - 100 (grams)

- Pumpkin Macre - 200 (grams)

- Peas - 50 (grams)

- Garlic - 2 (teeth)

- Olive oil - 4 (tablespoons)

- Pore - 1/2 (unit)

- Basil leaves - 1 (cup)

- Corn - 1 (unit)

- Parmesan cheese - 30 (grams)

- Carrot - 1 (unit)

- Salt and Pepper - (to taste)

PREPARATION

- Brown garlic and finely chopped pore for 5 minutes over low heat.

- Add the meat cut into pieces, brown on both sides.

- Add 2 liters of water, simmer for 40 minutes.

- Blend the basil leaves with 2 tablespoons of olive oil and a splash of water, set aside.

- Add pieces of yucca, diced squash, cover and cook for 10 minutes.

- Then you need to put the carrot into cubes, peas, rigatoni, sliced corn, cover and cook for 10 more minutes.

- Add the smoothie to the soup, correct the salt, remove from the heat and serve

- Finally, garnish with parmesan cheese and oil droplets.

VIDEO EXPLICATIVO

ORIGEN DEL MENESTRÓN

According to the Peru en Vídeos portal, the menestrón originated with the arrival of the first Italian immigrants to Peru, between 1845 and 1866. It is mentioned that they presented a lot of their gastronomy with their dishes based on pesto pasta, This was the attraction of the grocery stores that opened at that time.

On the other hand, journalist José Vargas Sifuentes, mentioned in his article on the Peruanism of Italy, that this dish is one of his best contributions to the Peruvian language. “This is a soup of stews accompanied by a good portion of beef, which incorporates the same sauce as the also famous green noodles,” he said.

Along these lines, the menestrón comes from the Italian dish “minestra”, a stew that contains various ingredients such as legumes, vegetables and all accompanied with pieces of ham or meat.

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