Sarza de Criadillas

Sarza de Criadillas

By
From
Andina
Serves
4-6
Photographer
David Loftus

Testes, Baby Sweetcorn & Broad Bean Sarza. In the Andes this dish is loved and enjoyed as much today as it was thousands of years ago. My focus is always on delicious flavours and this salad offers just that. The meat is tender and therefore absorbs the sharp, scrumptious seasoning. With the crunchy vegetables, too, it makes for a unique salad.

Ingredients

Quantity Ingredient
600g cows' or sheep’s testicles (about 6 testicles)
200g broad beans, blanched and peeled
2 potatoes, boiled until tender, cooled and sliced
8 uncooked baby sweetcorn, sliced in half lengthways
1/2 red pepper, deseeded and cut into strips
1/2 green pepper, deseeded and cut into strips
1/2 yellow pepper, deseeded and cut into strips
1 red onion, sliced
salt
freshly ground black pepper

For the marinade

Quantity Ingredient
1 garlic clove, crushed
1 rocoto pepper, deseeded and finely chopped
or 2 medium-heat red chillies, deseeded and finely chopped
1 tomato, finely diced
2 dried bay leaves
a few parsley leaves, finely chopped, plus extra to decorate
60ml olive oil
90ml white wine vinegar

Method

  1. First, prepare the testicles. Boil them in a pan of water for 5 minutes. Leave the water boiling, but remove the testicles with a slotted spoon and refresh them in a bowl of iced water. Then, put them back in the pan and boil again for 10 minutes, then drain. As soon as the testicles are cool enough to handle, pull the membrane layers away from the flesh, taking care that none of the flesh comes away, too. The membrane should come off in one piece, leaving you with a large egg-shaped testicle that is very soft and the colour of chicken breast.
  2. Put the testicles in cold, salted water and leave for about 6 hours, changing the water every 2 hours or so.
  3. When you are ready to cook the testicles, bring a large saucepan of well-salted water to the boil over a high heat. Drop in the testicles. Turn down the heat to low and poach the testicles gently for about 30 minutes – when they are done, they will have very little give and will have shrunk considerably. Drain and cool in iced water, then cut each testicle into 6 wedges or slices and pull out any obvious veins.
  4. Mix all the marinade ingredients together in a bowl and add the cooled testicle pieces. Season with salt and pepper, then cover and refrigerate overnight.
  5. To assemble the salad, remove the bay leaves from the bowl, then add the remaining ingredients and stir to combine. Sprinkle over a few chopped parsley leaves to decorate and serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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