Green Noodles with Poor-Breasted Steak

35 min
Green Noodles are the Peruvian adaptation of Genoese pesto, but with their own personality and unparalleled creaminess. The sauce is made with a base of fresh basil and spinach, which are blended with fresh cheese, evaporated milk and pecans, creating an intense green, soft and very tasty cream. Traditionally, it is served with a breaded steak (Milanese) that is crispy on the outside and juicy on the inside, and to bring it to the category of “poor”, it is topped with a fried egg with the liquid yolk, which when broken becomes an extra sauce for pasta.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot for pasta.
  • + Large, deep skillet for the sauce.
  • + Blender.
  • + Frying pan for steak.
  • + 3 deep plates for breading

INSTRUCCIONES

Step 1:

Start with the Sauce. In the large skillet, heat a stream of oil over medium heat. Saute onion and garlic until translucent. Season with salt and pepper. Add the yellow pepper paste and pecans, and cook for 2 more minutes.

Step 2:

Wither the Leaves. Add the basil leaves and spinach (with some stems for more flavor) to the pan. Stir constantly until the leaves reduce their volume completely.

Step 3:

Create the Creamy Base. Pour the evaporated milk over the wilted leaves. Add the fresh cheese in pieces and the grated Parmesan cheese. Stir and let the cheeses begin to melt. Add a ladle of the water where you are boiling the pasta.

Step 4:

Blend the Sauce. Transfer the entire mixture from the pan to a blender. Blend at high speed until you get a vibrant, smooth and homogeneous green sauce. Reserve.

Step 5:

Prepare the Steak. Season the steaks with salt and pepper. Pass each steak through flour, then through the beaten egg and finally through the breadcrumbs, pressing well to make it stick.

Step 6:

Fry. Heat plenty of oil in a pan. Fry the breaded steaks for 2-3 minutes per side, until golden and crisp. Remove them on absorbent paper. In the same or another skillet, fry the eggs.

Step 7:

Join the Pasta. Boil the pasta according to the instructions on the package. Once ready, drain it and mix it in a pot or pan with the hot green sauce.

Step 8:

Serve. Serve a generous serving of green noodles on each plate. Place a breaded steak on top and top with a fried egg.

TIPS

  • + Pasta Water is Gold: Do not throw away all the water from cooking the pasta. It is rich in starch and is the secret ingredient to bind the sauce and give it a perfect consistency without adding more fat.
  • + The Intense Green: To keep a vibrant color in the sauce, the process of wilting the leaves in the pan must be quick. Don't overcook them.
  • + The Double Texture of Cheese: The combination of fresh cheese (which gives creaminess and a milky flavor) and Parmesan cheese (which provides a more intense and salty flavor) is key to the balance of the sauce.
  • + The Perfect Steak: For a crispy Milanese, make sure the oil is hot when frying and don't overload the pan.