luchi del mar is the new “it” dish of the summer. This dish consists of a creamy, full-bodied tomato sauce, fresh tomato slices, and grilled pork. It’s delicious and easy on the belly.
luchi del mar is one of those recipes you can’t get enough of, and this recipe is just as tasty as it is simple. I’ve never had a better it dish, and it’s also a great way to use up what’s left of leftovers from the last month of meals. You can make the sauce by simply heating a can of tomatoes with some crushed garlic, and leaving it to cool until you’re ready to use it.
The last thing you would expect to be a part of the dish is cilantro, but the dish gets a whole lot more interesting when you use it as a garnish. You can also add some fresh mint leaves to the dish, which will add a nice little kick of minty flavor to it.
Now I know it’s probably more than just one dish. But all the flavors you can add to this dish will add up to a meal you’ll be glad you made.
For anyone who is looking for a quick, easy weeknight meal, luchi del mar is your go-to. It’s a simple dish and will put a spring in your step, especially when paired with some of the other recipes in the book. A lot of veggies and herbs are used in this dish, so you can use it as a base for everything else in the book.
To start, you’ll want to get yourself some radish and cucumber. Add some red onion, cherry tomatoes, and a little bit of salt and pepper. You’ll also need some diced chicken, some peas, a little bit of oil, and a little bit of lemon juice. Now, when the dish is done, add a little bit of oil, and toss in some of the veggies and herbs. Add some of the chicken and peas.
That’s it. You can add the rest of the ingredients later. Just before serving, toss in the lemon juice.
This recipe, and most of the recipes in the book, are not meant to be eaten. But you can add some fresh herbs like parsley, mint, and/or oregano to it. You can also use basil, rosemary, dill, and/or thyme.
But you can also make a luchi (rice pilaf) from scratch by adding a little rice, some peas, and fresh herbs, and then cooking until it’s soft and fluffy. You can also add some fried tofu (soy or almond) to it.
The most important thing about this recipe is that it’s easy to make. You won’t regret it.