(WSVN) - WSVN — Customers at a new Peruvian restaurant can’t get enough of a vegetarian dish. That’s what’s cooking, as we grab a Bite with Belkys.

The Chef: Miguel Fernandez
The Restaurant: Pisco y Nazca at the Town and Country Mall in Kendall
The Dish: Barlotto

Ingredients:

Barlotto

1 oz. red onions, finely chopped
1 clove garlic, peeled and finely chopped
2 1/2 Tbs. aji amarillo paste
1 1/2 cups vegetable stock
1 cup barley, already cooked in salted water
2 oz. green peas
1 Tsp. unsalted butter
1 oz. heavy cream
1 tsp. kosher salt

Vegetable Saltados

1 Tbs. canola oil
1/5 oz. yellow squash
1/5 oz. zucchini
1 oz. red onions, sliced into 1/2 inch pieces
1/5 oz. cherry tomatoes, cut in half
1/5 oz. soy sauce
1 oz. white vinegar
3 oz. vegetable stock
.5 oz. unsalted butter
sprig micro basil for garnish

Method of Preparation:
– First, make the Barlotto. Put canola oil in a hot pan and add chopped garlic and onions. Sweat until it becomes translucent.
Add aji amarillo paste- which you can buy at latin markets. Sweat a little bit to release some of the oil and the flavor.

– Next… add cooked barley and stir. Add vegetable stock and let it reduce for several minutes. Add green peas, then
unsalted butter. Reduce again a couple of minutes.

– Finish it off with kosher salt and heavy cream- Stir well and set it aside.

– Now put your wok on high heat and add canola oil… then some vegetables. (If you don’t have a wok, you can do this in a large sauce pan.)

– Add onions, mixed squash and zucchini, a mix of soy sauce and vinegar, and more vegetable stock- toss well. Add butter —and cherry tomatoes… toss to finish- it only takes a couple of minutes!

To Plate:
First, spoon the Barlotto onto a plate, then top it was the vegetables and garnish with micro basil.

Serving Suggestion: Pisco Sour

Serves: 2

Pisco y Nazca
Town and Country Mall
8405 Mills Dr.
Kendall, FL 33183
(786) 453-8453
http://piscoynazca.com/?_vsrefdom=cmgd

Barlotto/Pisco y Nazca

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