here's an illustrated stuffed rocoto arequipeña style recipe, submited by paiche in the foro guindillas.ingredients (feeds 8): 8 rocotos, 8 potatoes, 400 gr minced beef, 4 tsp ground garlic, 1 tsp tomato paste, 2 onions, 4 eggs (2 boiled), 50 gr ground roasted maní (peanuts), 2 tsp raisins, 200 gr fresh cheese, 1/2 cup milk, chopped parsley, cumin, sugar, salt & pepper, 2 tsp ground ají panca.
preparation: slice rocoto tops (and keep as they will be used as lids). remove seeds & veins and clean carefully. soak the rocotos in lukewarm salted water for three hours (or overnight). change water at least twice to reduce heat.
stuffing: heat oil in a frying pan and add finely chopped onions and ground garlic. when golden, add the minced beef, maní, raisins, tomato paste and stir-fry. when meat is done add 1/2 cup of water and cook for 10 minutes. add the ají panca, salt & pepper, parsley and cumin and cook for another 5 minutes. remove from the fire. chop up the boiled eggs and mix.
rinse the rocotos and place in a pan, cover with water, add a squirt of vinegar and 5 tsp of sugar and bring to a boil. remove rocotos from the water and let them cool. repeat three times with care as rocotos need to keep firm.whisk the egg whites until ribbon stage, add the yolks, milk, a pinch of salt and mix. stuff the rocotos and place in a tray, together with the potatoes previously boiled briefly (papas sancochadas). pour the milk sauce over the rocotos, add a slice of fresh cheese and seal with the rocoto tops. cook in a pre-heated oven for 30 minutes.
