Canelones de Caylloma

Introduction to Canelones de Caylloma

Canelones de Caylloma is a traditional Peruvian dish that originates from the Caylloma province in the Arequipa region. Known for its rich flavors and hearty ingredients, this dish reflects the culinary heritage of the region, combining local spices and techniques to create a unique take on the popular Italian pasta, cannelloni. The dish has been a staple in Peruvian family gatherings, bringing both nutrition and delight to the table.

Ingredients

To prepare Canelones de Caylloma, you will need the following ingredients:

• Canelones pasta
• Ground beef
• Onion
• Garlic
• Tomato sauce
• Olive oil
• Cumin
• Oregano
• Salt
• Black pepper
• Queso fresco
• Spinach
• Parmesan cheese
• Eggs

About the Ingredients

Canelones pasta is the tubular pasta that forms the base of this recipe. Ground beef serves as the primary protein, providing a rich taste to the filling. Onion and garlic are key aromatics that enhance the flavor profile. Tomato sauce is used for both moisture and acidity, balancing the meat's richness. Olive oil is essential for sautéing, contributing to the dish's overall flavor. Cumin and oregano reflect the local spices used in traditional Peruvian cooking. Queso fresco and spinach add nutritional value and texture to the dish, while Parmesan cheese provides a deliciously sharp finish. Eggs help bind the filling together.

Preparation

Preparing the Filling

Start by heating olive oil in a large pan over medium heat. Add chopped onion and minced garlic, sautéing until both are translucent. Next, add the ground beef, stirring until it browns completely. Mix in cumin, oregano, salt, and black pepper. After the spices are well mixed, incorporate the spinach, allowing it to wilt. Remove the pan from heat, letting the mixture cool slightly. While the filling cools, beat eggs lightly and mix them into the filling, ensuring everything is well combined.

Stuffing the Canelones

Pre-soak canelones pasta by following package instructions to slightly soften them. Once prepared, lay the canelones on a flat surface and carefully spoon the filling into each pasta tube. Avoid overfilling to ensure ease in rolling and cooking.

Cooking the Canelones de Caylloma

Baking Process

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce to prevent the canelones from sticking. Place the stuffed canelones in the dish side by side and cover them with the remaining tomato sauce. Top with crumbled queso fresco and grated parmesan cheese. Bake uncovered for 25-30 minutes or until the cheese is bubbly and golden. You can monitor the baking time using a cooking timer to achieve perfect results.

Serving Suggestions

Allow the canelones to cool for a few minutes after removing them from the oven. Serve them hot, paired with a fresh green salad or roasted vegetables. The dish is well complemented by a glass of red wine or a refreshing Peruvian beverage like chicha morada. Enjoy the rich flavors and rustic texture that Canelones de Caylloma brings to your dining experience.