About Vanessa...

Peruvian Cooking
My name is Vanessa Figari and I am from Lima, the capital city of Featuring recipes from Vanessa Figari’s HSSPA group
Peru. I am 27 years old and was born on September 10, 1985. I am a
kindergarten teacher and have two brothers: Bernardo and Giovanni.
My parents are Vicky and Jaime. My hobbies include: dance, singing,
swing, running, making jokes, cooking, traveling and enjoying my life.
Inside
Almost 3 years ago I got married to a very beautiful person, my
2 Tallarin Saltado
husband Luis Miguel. Just 1 month after we began living together
I started taking care of the meals -- until we were able to hire our Peruvian-Style Stir-fry with Beef, Peppers & Onions
housekeeper -- but in that short time I realized that I had a hidden
talent: cooking. So before moving to Cambridge, I approached the 3 Peruvian Christmas Cookies
HSSPA suggesting the creation of my own cooking group, and after Kind of like a Sugar Cookie, Kind of like a Cinnamon Cookie
reviewing all my ideas they told me “Yes!”
4 Seco de Pollo
When I first started, I was a little bit nervous about how my classes Stewed Chicken with Peas, Carrots & Potatoes
would be, who would come, etc. But thanks to God everything was
perfect and my group was very popular so I decided to try new and 5 Asado
more challenging recipes from my wonderful country! That’s why the Peruvian Roast Beef
name of my group is Peruvian cooking classes.
The principal idea of my group was to meet new people and also to 6 Alfajores
introduce them to some delicious Peruvian food. Dulce de Leche Sandwich Cookies

7 Tallarines Verde
Dedication: Pasta in a Pesto-Like Sauce

I dedicate this book to my mom, Vicky, because she has been my 8 Orange Chicken
teacher all throughout my life.
A Zesty, Citrusy Chicken Stew
I also have to thank HSSPA for all their support and especially all the
people that have trusted in me and enjoyed our unforgettable group 9 Seafood Paella
called Peruvian Cooking! Spanish Fried Rice with Seafood

I have to mention a very important person, Katie Bornn, because she

10 Aji de Gallina
has been helping me with all my ideas and with the creation of this
Peruvian Chicken Stew in a Cheesy, Nutty Sauce
book.
11 Causa de Pollo

-Vanessa Traditional Dish with Ingredients Native to Peru

12 Arroz con Pollo

Browned Chicken Cooked with Rice, Onions, Garlic, and Tomatoes
Tallarin Saltado Tallarin Saltado
Peruvian style stir-fry with beef, peppers, onions and tomatoes • 1 red pepper
• 3 tomatoes (cut into half moon slices)
• 2 packages of meat (cut into strips)
• 2 white onions (cut into half moon slices)
• 2 boxes of spaghetti
• 1 cup of parsley
• ½ cup of soy sauce
• Garlic, salt, pepper, olive oil, etc.

Directions
1. Marinate the meat with garlic, salt, pepper and soy sauce. F
2. Fry the onions with the garlic for about 10 minutes, then fry the meat.
3. When the meat is cooked add the red pepper, tomatoes, onion, parsley.
Try to mix everything and make the mix juicy.
4. Mix everything with the cooked spaghetti and add 3 tablespoons of
olive oil.
5. If you want to decorate the dish you can add parsley in the top of the
dish.

Serves 6 approximately

2
Peruvian Christmas Cookies
Kind of like a sugar cookie, kind of like a cinnamon cookie.
Definitely delicious.
Peruvian Christmas Cookies
•2 egg yolks
•2 1/2 cups of flour (previously sifted)
•1 cup of powdered sugar
•2 teaspoon of vanilla extract
•1 teaspoons cinnamon (optional)
•1 cup of salted butter

Directions
1. Mix the flour and the butter with a fork, then add the powdered sugar,
vanilla or cinnamon and the egg yolks.
2. Mix everything together with your hands until it forms a dough.
3. Roll out the dough and cut shapes with a cutter – don’t forget to put oil
and flour down when you’re rolling it out!
4. Preheat the oven at 350 F and bake the cookies for 15 minutes.
5. Decorate as desired – then enjoy!

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Seco de Pollo
Stewed chicken, with peas, carrots and potatoes, cooked together in a
delicious cilantro sauce
Seco de Pollo
• Chicken legs
• Cilantro
• Onion
• Garlic
• Salt
• Peas
• Carrots
• Potatoes
• Oil

Directions
1. Fry the onion and garlic until soft.
2. Add the chicken legs and cook for a while (between 5 to 7 minutes).
3. Add the carrots, peas and a cup of water. Leave everything cooking
for 15 minutes then add salt.
4. You can eat this dish with rice and cooked potatoes. As a decoration
you can also add parsley on the top of the potatoes or rice..

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Asado
Peruvian roast beef
Asado
• 6 cloves of garlic
• 3 carrots
• 3 tomatoes
• Water
• Oil
• Salt, Garlic Powder, Cumin, etc
• Beef (roast or another soft cut without skin), etc.

Directions
1. Cut holes in the beef and insert the carrot slices (circles). Add some of
the garlic and season with cumin, salt and garlic powder. Fry the beef
for 10 minutes per side in a little bit of oil.
2. Put the tomatoes, garlic, and a little bit of water into a blender and pu-
ree everything together.
3. Put that sauce in the pot with the beef (should be juicy) and add the rest
of the carrot slices. Cook the beef on the stove on medium heat, cov-
ered, for about 45 minutes (and don’t forget to turn the beef over half-
way through so both sides cook evenly.)
Note: Your pot should be covered all the time so the heat can cook the
beef faster.
Serve with mashed potatoes and rice.

5
Alfajores
Caramel and sweet shortbread-like cookie sandwiches
Alfajores
• 1 1/2 cups all-purpose flour
• 1/2 cups Maicena (corn starch)
• 200 grams unsalted butter
• 8 Tbsp powdered sugar
• Dulce de leche (caramel)

Directions
1. Mix everything, except the dulce de leche, and the put the the dough in
the fridge for 2 hours. Cover or wrap with plastic wrap.
2. Preheat the oven to 220 degrees. Roll out your dough on a lightly floured
surface and cut out with cookie cutters.
3. Place on a baking sheet and leave in the over for about 20 minutes. Be
careful not to overcook.
4. Once cooled, spread a tablespoon of dulce de leche in the middle and
sandwich another cookie on top.

6
Tallarines Verdes
Pasta with a fresh, pesto-like sauce
Tallarines Verde
• Linguine pasta
• 1 box of basil
• 1 box of spinach
• 2 white onions
• 4 cloves of garlic
• 1 can evaporated milk
• Fresh Guatemalan cheese (Available at Market Basket)
• Salt, Pepper, Parmesan cheese, etc.

Directions
1. Wash the spinach and basil separately. Blanch both in a bowl in some
boiling water for about 25 seconds.
2. Fry the onion and garlic until translucent (about 5 minutes) and then add
basil and spinach to the pan for a minute or two.
3. Put the onions, garlic, spinach, basil, Guatemalan cheese, milk and
some salt and pepper into a blender. Puree until smooth.
4. Place in a pot and cook for 4 minutes; add the parmesan cheese.
5. Boil your pasta and top with sauce and any other garnishes you may like:
basil leaves, parmesan cheese, etc.

Serve with a fresh caprese salad.

7
Orange Chicken
A zesty, citrusy chicken stew
Orange Chicken
• 7 regular oranges (or about 2 cups orange juice)
• 10 chicken legs
• Cumin
• Salt
• All purpose flour
• Oil
• 3 tsp sugar

Directions
1. Marinate the chicken legs with cumin, salt and then add the flour; coat-
ing each chicken legs.
2. Fry the chicken legs on each side with a little bit of oil then remove the
legs.
3. Heat the sugar in a pot until it is a little burnt then add the chicken legs
and cover with the oranges juice. Simmer together for 30 minutes.

8
Spanish Seafood Paella
Fried rice with seafood and saffron
Spanish Seafood Paella
• 3 boxes of Valenciana rice
• 6 tomatoes
• 2 onions
• Bay leaf
• Saffron
• Shrimps
• Mussels
• Seafood mix
• Fresh clams (put them in cold water and salt so they stay alive)
• Garlic
• Salt
• Black pepper
• Olive oil (for frying)
• Dry parsley
• Dish stock (or the seafood water)
• Cooking wine

Directions
1. Cook the clams and the shrimps in hot water.
2. Boil the tomatoes in hot water and then peel them.
3. Chop the onions and peel the garlic, then puree them with the
tomatoes
4. Fry the mixture with the rice and add the fish stock. This dish is like risotto
could be sticky, so add more stock when needed and keep stirring.
5. Fry the seafood mix in a different pan and then add all in the
rice as soon as it’s almost done (al dente).
6. Add the saffron, salt, black pepper, cooking wine, clams,
shrimps, mussels, clams, etc.
After 45 to 50 minutes the dish should be ready.

9
Aji de Galina
Peruvian chicken stew in a spicy, nutty cheese sauce
Aji de Galina
• 3 chicken breast
• 1 celery
• 2 teaspoon of oregano
• 1 teaspoon of garlic
• 12 soda crackers
• 3 slices of bread (white or brown)
• 1/2 can of evaporated milk
• Walnuts
• Parmesan cheese
• 1 onion
• Salt, etc.

Directions
1. Boil the chicken breast with the celery and oregano until the chicken
is cooked. Remove from the water and shred into pieces. Keep the water.
2. Fry the onions, garlic and the spicy yellow for 15 minutes.
3. Add the chicken and mix everything together, then turn off the heat.
4. For the sauce mix the crackers, bread, salt and the saved water from the
chicken. Mix everything together; make sure it’s not too liquidy.
5. Put everything together: chicken, sauce and evaporate milk. Mix well
and then add in the walnuts and the parmesan cheese.
Serve with rice and potatoes. Garnish the top with more walnuts,
parmesan cheese and black olives.

10
Causa de Pollo
A traditional dish made with ingredients native to Peru
Causa de Pollo
• 12 yellow potatoes, cooked
• 4 tsp of Peruvian yellow spice
• Juice of one lemon
• 1 Tbsp olive oil
• 1 chicken breast, cooked & chopped
• 3 spoonfuls of mayonnaise
• 1 avocado, sliced
• 2 tsp of parsley
• 6 black olives
• Salt and pepper

Directions
1. Mash the potatoes with the yellow spice, then add the lemon juice, olive
oil and mix well.
2. In another dish, mix the chicken with the mayonnaise.
3. To assemble, spread half of the potato mix in a dish, then the sliced avo-
cado, then the chicken mixture and finally the remaining potatoes.
4. To garnish, top with sliced black olives and parsley.

11
Arroz con Pollo
Browned chicken cooked with rice, garlic, onions and tomatoes
Arroz con Pollo
• 7 chicken legs
• 2 spoonfuls of oil
• ½ cup onion, diced
• 1 spoonful of garlic
• ¼ teaspoon cumin
• ¼ cup Peruvian yellow spice
• 1 cupful cilantro
• ½ cup yellow pepper and red pepper
• 3 cups rice
• ½ cup peas
• 4 cups water
• Salt

Directions
1. Season the legs, and fry each piece of chicken in very hot oil for about 4
minutes per side.
2. In another pot, fry the garlic, onion, and cumin for 2 minutes then add
the yellow spice and the cilantro and fry for 6 minutes.
3. Add the chicken, yellow and red pepper, peas, rice and 4 cups of water.
4. Leave cooking for 20 minutes and accompany the dish with salsa criolla.

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