Sicilian Pachamanca

Ingredients

In Sicilian Pachamanca, the traditional Peruvian ingredients are replaced with Sicilian counterparts. The original dish's potatoes are substituted with eggplant, which adds a unique texture and flavor. Additionally, Sicilian herbs and spices, such as oregano, basil, and fennel seeds, are used to infuse the meats with the distinct flavors of Sicilian cuisine. The inclusion of Sicilian vegetables, such as tomatoes and bell peppers, further enhances the dish's taste and adds a touch of sweetness. We alse have the original recipe for Pachamanca, so you can check it out.

• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 eggplants, sliced 2 eggplants, sliced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon dried basil 1 tablespoon dried basil
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the pork, lamb, and chicken with the minced garlic, dried oregano, dried basil, fennel seeds, salt, and pepper. Mix well to ensure the meats are evenly coated with the spices.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the marinated meats and cook until browned on all sides.
4. 4.
   In a baking dish, layer the sliced eggplants, diced tomatoes, sliced bell peppers, and chopped onions.
5. 5.
   Place the browned meats on top of the vegetable layer in the baking dish.
6. 6.
   Cover the baking dish with aluminum foil and bake in the preheated oven for 1.5 to 2 hours, or until the meats are tender and the flavors have melded together.
7. 7.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Eggplant — To reduce bitterness, sprinkle salt over the sliced eggplants and let them sit for 30 minutes. Rinse and pat dry before using in the recipe.

Tips & Tricks

• For a smoky flavor, grill the meats before adding them to the baking dish.
• Serve Sicilian Pachamanca with crusty bread to soak up the flavorful juices.
• Feel free to add other Sicilian vegetables, such as zucchini or artichokes, to enhance the dish's complexity.
• Adjust the seasoning according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a delicious next-day meal.

Serving advice

Serve Sicilian Pachamanca as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Present the dish in a rustic-style baking dish, allowing the vibrant colors of the vegetables and meats to shine through. Garnish with fresh basil leaves for a pop of green.