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4
Easy
Cancha is the Peruvian version of popcorn, oven-baked to crunchy perfection. Combine with tender milk-fed lamb and sheep’s milk cheese for a tempting contrast of textures.
Cook the leg of lamb with the olive oil in a vacuum bag for 17 hours at 160°F (70°C).
Sauté the fresh corn with the aji amarillo paste, then add the vegetable broth and cook for 15 minutes. Liquefy into a paste. Mix the paste with tapioca powder and cook for 20 more minutes. Pass through a sieve and spread out on a silicone baking mat. Place in a 195°F (90°C) oven for 10 minutes.
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