Peruvian chef Pedro Miguel Schiaffino of Malabar has a passion for wild Amazonian produce. Here, “blini and caviar” means pancakes made of native breadfruit, a “sour cream” of tart chestnut-and-milk purée, and glistening yellow roe bubbles of carachama, an Amazonian armored catfish normally seen at exotic aquariums. The culinary trompe l’oeil tastes both familiar and utterly new.
AS FEATURED IN...
From Food & Wine , JUL 2011
Pedro, the consulting chef, is an expert on obscure ingredients like fist-size river snails and 450-pound paiche fish, which he transforms into haute cuisine at his renowned Lima restaurant...MORE
From Food & Wine , MAY 2009
Peruvian-born, Italian-trained surfer-chef Pedro Miguel Schiaffino goes on jungle expeditions to discover obscure Amazonian ingredients, such as...MORE
From Food & Wine , FEB 2010
A Culinary Institute of America alum, he updates South American cocktails and serves dishes like barbecued goat with purple...MORE