Tallarín Saltado

Chef Freyka’s selected tallarín saltado combines beef flank and bronze-die spaghetti with yellow and red onion, Roma tomato and orange pepper. Salt, ground pepper, cumin, crushed oregano and smoked paprika form the recipe’s shared seasoning mixture.

The pasta is prepared al dente, and the listed sliced beef and prepared vegetables are readied before stir-frying. The seasoning is combined separately. In the selected shallow sauté pan, oil heats over high heat and the beef cooks without overlapping, receives seasoning and is flipped before a vigorous pan toss.

The selected optional Pisco deglazes the pan before the cooked beef is set aside. More oil heats in the same pan; seasoned onions sauté until golden, followed by garlic paste, yellow-pepper paste, tomato paste, soy sauce and water if needed. The selected optional Pisco can also deglaze this stage.

Tomato wedges, orange pepper slices and red-wine vinegar sauté briefly. The beef returns with the cooked pasta and the method’s chopped cilantro and parsley. About a quarter cup of water helps loosen juices from the pan so a little liquid clings to the pasta.

Parsley garnishes the finished noodles, served on the selected large platter. Freyka offers Huancayna sauce alongside so each diner can add it if desired, and describes regional and restaurant variations of this dish in Peru.