RECIPES: A Taste of Italy in Bolivia

Jan. 31, 2008 — -- Italian-born chef Marco Schiaparoli visited La Paz, Bolivia, 19 years ago as a tourist and stayed to offer Bolivians a taste of Italy. This dish, Bolognesa de Llama over Coca Pasta, mixes his Italian heritage with traditional Bolivian ingredients such as the lean meat from llamas and coca — the leaf that is used to make cocaine.

Recipe courtesy of Marco Schiaparoli

For one kilo (35 ounces) of sauce

Ingredients:

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Preparation:

Melt butter in pan and add onion, celery and all of the spices. Cook for a few minutes and then add the llama meat. Cook until the meat is browned. Add the tomatoes and cook over a low heat for two hours. Add salt to taste.

Recipe courtesy Marco Schiaparoli

Ingredients:

Preparation:Follow any standard instructions for homemade pasta.