Pampaku alla Liguriana

Ingredients

In this adaptation, the original Bolivian Pampaku is transformed into a Ligurian delight by incorporating Ligurian herbs, vegetables, and cooking techniques. The addition of Ligurian ingredients such as olives, capers, and zucchini gives the dish a distinct Mediterranean flavor. The slow-cooking method used in Ligurian cuisine allows the flavors to meld together, resulting in a rich and aromatic sauce. We alse have the original recipe for Pampaku, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into bite-sized pieces 500g (1.1 lb) beef or lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1/4 cup pitted Ligurian olives 1/4 cup pitted Ligurian olives
• 2 tablespoons capers 2 tablespoons capers
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Ligurian bread, for serving Ligurian bread, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef or lamb pieces to the pan and cook until browned on all sides.
3. 3.
   Stir in the sliced bell pepper and zucchini, and cook for a few minutes until slightly softened.
4. 4.
   Add the canned diced tomatoes, Ligurian olives, capers, dried oregano, and dried thyme to the pan. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pan, and simmer for 1-2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the Pampaku alla Liguriana hot with Ligurian bread for dipping.

Treat your ingredients with care...

• Ligurian olives — Rinse the olives under cold water to remove excess brine before adding them to the dish.

Tips & Tricks

• For a vegetarian version, replace the meat with mushrooms or tofu.
• Add a splash of white wine to the sauce for an extra layer of flavor.
• Serve the Pampaku alla Liguriana with a sprinkle of freshly grated Parmesan cheese for a cheesy twist.

Serving advice

Serve the Pampaku alla Liguriana hot, allowing the flavors to meld together. Accompany it with a side of Ligurian bread for dipping into the rich sauce.

Presentation advice

Garnish the Pampaku alla Liguriana with a sprig of fresh thyme or oregano to add a touch of green and enhance the visual appeal of the dish.