Here Paul and I sit at a seriously delicious candlelit dinner in eastern Peru on the edge of/in the Amazon.
Hacienda Concepcion is a stunning Eco-lodge outside of Puerto Maldanado with a rich history of being a rubber and cacao tree plantation, along with a missionary medical beginning.
The “big house” has an amazing restaurant on the 1st floor with the most welcoming people next to the Irish (gotta hold strong to my heritage). Upstairs is a quaint living room that’s great for an afternoon read (if there’s either enough sunlight or the electricity is running). This place is awesome!
So tonight I had a fresh lentil, tomato, and zucchini salad followed by a steamed local catfish (at least that’s what I think it was). Whatever the case, I devoured both dishes!
But the point of this post is the Brazilian Nut Rolls that were brought to us both warm and inviting. Now y’all know I can be judgemental of baked goods so here is my review… They were CRAZY GOOD! Nutty, slightly sweet, and with butter they melt in mouth.
I boldly asked the adorably young waiter if the baker would share his recipe. Here it is…
Brazilian Nut Rolls (care of Raul at Hacienda Concepcion)
Pan de Castana
INGREDIENTS: 500 gramsharina, 10 grams levadura, 8 grams mejorador, 20 grams Manteca, 100 grams azuear, 1 huevo, Castana (al gusto/para alasa), 8 grams sal
Y Castana para decoracion