Porcini Trumpet Tallarin Saltado
Peruvian food is uniquely influenced by Asian cuisine as well as ingredients and cooking techniques native to the country itself. The most popular fusion from these two cultures is known as “Chifa,” and Tallarin Saltado showcases the flavors of this style of cooking in a dish that resembles chow mein, but with a South American twist. The subtle umami flavor of Sfoglini’s Porcini Trumpets pairs perfectly with the easy-to-prepare sauce and the shape is a great size to combine with the larger pieces of steak, red onion, and tomato in this dish.
INGREDIENTS
MAKES FOUR - SIX SERVINGS
- 1 pound Sfoglini Porcini Trumpets
- 1/2 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh grated ginger
- 4 garlic of cloves, minced
- 1 teaspoon - 1 tablespoon aji amarillo paste, optional
- 1/4 cup of neutral cooking oil, divided
- 2 pounds sirloin steak or tenderloin steak, sliced into strips no wider than 1/4”
- Kosher salt, to taste
- 1 large red onion, sliced into thick strips
- 1 cup Pisco
- 6-8 Roma tomatoes, quartered
- 1 lime, juiced
- Cilantro, minced
DIRECTIONS
Bring a large pot of lightly salted water to boil for the pasta.
Whisk the soy sauce, oyster sauce, vinegar, ginger, garlic, and aji amarillo paste in a bowl and set aside.
Heat a large skillet over high heat and add 2 tablespoons of oil. Lightly season the steak with salt. Once the oil has started to smoke, add the steak and saute for no more than one minute. Transfer to a plate and set aside.
Add the remaining 2 tablespoons of oil to the skillet, followed by the onions. Stir them to break apart the slices and let them cook approximately 2 minutes or until they’ve just started to brown. Lower the heat to medium and continue to cook for 3-4 more minutes.
Add the Pisco to the skillet and begin to deglaze, making sure to scrape up the browned bits from the bottom of the pan. Add the tomatoes and let them cook in the Pisco with the onions while the alcohol evaporates.
Add the pasta to the boiling water and cook for 4 minutes. When the pasta is a few minutes from being al dente, reserve 1 cup of pasta water, then strain.
Once most of the Pisco has evaporated, transfer the pasta to the skillet and add the soy sauce mixture along with half of the reserved pasta water. Stir gently, bring the heat to low, and simmer for 1-2 minutes or until the pasta is al dente and the sauce has thickened to the point where a spoon dragged across the bottom of the pan leaves a trail. Add more reserved water, if needed, to adjust the sauce to desired consistency.
Remove the pan from the heat and add the lime juice, steak, and any accumulated juices from the plate. Stir gently. Top with minced cilantro and serve.
We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
Chef's Note: Pisco is a South American spirit distilled from fermented grapes and is slowly gaining popularity in the United States. Most liquor stores have a small selection of Pisco available to purchase. For an alcohol-free version, this recipe can be made by simply using water or beef stock to deglaze the skillet.
Aji amarillo paste is made from a yellow South American chili pepper. It can be found online, in most Hispanic stores, and in some well-stocked supermarkets. Red pepper flakes can be substituted in this recipe for heat, but the aji amarillo paste also has a bright, almost citrusy flavor that adds to the complexity of the dish.
If you use a different pasta shape for this recipe, you might need to cook the pasta longer than 4 minutes to achieve an almost al dente texture.
Pasta Swaps: This recipe would also work well with Sfoglini Einkorn Macaroni, Whole Grain Trumpets, or Reginetti.