Over what used to be know as “Plaza de las Carnicerías” in Quito’s old quarters, this square also doubled as a bull fighting ring. The Teatro Nacional Sucre, one of south america’s oldest opera house and a jewel of renaissance classicism, hosts Quito`s most important and avant garde restaurant.
This iconic restaurant reveals to us one of its stars, the “Tagliatelle al seco de chivo”.
- 500 g. lamb ossobuco in medium sized pieces
- 80 g. Annatto oil
- 50 g. Minced garlic
- 130 g. Finely chopped red onion
- 70 g. Finely chopped long onion
- 70 g Minced red pepper
- 50g. Minced Green pepper
- 150 g. Chopped (cubes) ripe tomato
- 100 g. Naranjilla(Solanum quitoense) liquified & sifted
- 40 g. Fresh cilantro
- 180 g Tagliatelle pasta
- 300 ml. Blond beer
- 1 u Maqueño plantain in cubes
- ½ avocado
- Olive oil
- Black pepper
- Place in a pot the annatto oil, cinnamon, clove, black pepper, cumin, salt, onions and garlic for 2 minutes, then add the peppers, tomato & naranjilla for about 8 minutes.
- Add the ossobuco and keep cooking for 5 minutes. Pour the beer & naranjilla as well as the cilantro and reduce the heat to slowly cook everything together until the goat is soft.
- Roast the plantain in a grill and then cut it in pieces.
- -Mash the avocado until it becomes completely creamy.
- – Cook the pasta until al dente (about 4 minutes) in boiling water & salt. Drain the water and putt he pasta into the pot and mix all the ingredients together. Season.
- Serve in a bowl with the plantain pieces, the avocado mousse, cilantro leaves and pour a bit of olive oil on top.
¿Which Protos to pair it with?
This pasta, because of its rich sauce, is best serve with a young fruity wine, such as our Protos Roble. Its fruit forward taste will enhance its annatto spice.