Download - 2 Chef: Carlos Giambroniembajadadelperuenjapon.org/ja/wp-content/uploads/2014/03/Quinua... · 5 Chef: Diego Alcántara MAYONESA DE AJI CHARAPITA 100 gr. de Mayonesa 5 gr. de Ají

Chef: Carlos Giambroni1

ARMADO DEL PLATOLA QUINUA



COCCIÓN DE LAS QUINUAS

3 Chef: Diego Alcántara.

MISS MUNDO Chef: Diego Alcántara4

Chef: Diego Alcántara5

Chef: Diego Alcántara5

MAYONESA DE AJI CHARAPITA

100 gr. de Mayonesa5 gr. de Ají charapita20 gr. de Pasta de ají amarillo5 gr. de mishquina1 gr. de sal 1 limón

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Chef: Elba Velarde6

Chef: Elba Velarde7

Chef: Alvaro Raffo8

Chef: Alvaro Raffo9

Chef: Alvaro Raffo10

Chef: Cristian Bravo11

12 Chef: Cristian Bravo

12 Chef: Cristian Bravo

To cook or to blanch quinoa for the salad and crispy risotto. -A AWA ash

aAAAAAAAAAAAAAAAnd rinse in water to remove the saponin residues, bring it to cook in

bAAAAAAAAAAAAAAAAAoiling water for 12 minutes (in most cases, depending on the type of

qAAAAAAAAAAuinoa, for example, black quinoa takes 2 mAAAAAA inutes more). We suggest

yAAAAAAAAAAAAAou do a test that will be a guide for future cooking time. A

TAAAAAAhe important thing is not to over-AcAAAAAAAook the quinoa. When rings

eAAAAAAAAAAAAAAAAAmerge, it is a warning that it has gone for too long and the time must

bAAAAAAAAe adjusted for the next time. WheAAAAAAAn cooking time has been exceeded,

sAAAAAAAAAAAAAAtrain the quinoa in a jet of cold water to stop the cooking process

aAAAAAAnd prevent it from cooking further. A

TAAAAAAo prepare the crispy quinoa. -A APAAAAAlace the previously blanched or

cAAAAAAAAAAAooked quinoa on a plate in the oven to dry. AnotheAAAAAAr way to do it is

dAAAAAAAAAAAAAAAAAAAAAeep fry it (lots of oil and at 180C) for a few seconds and remove,

pAAAAAAAlace on a paper towel and season. A

TAAAAAAAAAAAAAAAo take away the spiciness of peppers or chilies, cut them in half and

rAAAAAAAAAAAAAemove the seeds and inner veins, then bring them to a boil untiAAl the

sAAAAAAAAAAAAAAAAAAkin is easy to remove by hand. At this point, place the "bleached"

pAAAAAAAAAAAAAAAroduct into a blender and blend it to get a creamy hot pepper base,

oAAAAAAAAAAAAAne that is not too spicy but has lots of flavor and aroma. A

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Chef: Cristian Bravo13

Chef: Javier Ampuero 14

Chef: Javier Ampuero14

PASTEL DE QUINUA


Chef: Ronald Bautista16

Chef: Ronald Bautista17

Chef: Roberto Grau18

Chef: Daniel Sologuren21


MISE EN PLACE

QUINOA CAPÓN Chef: Daniel Sologuren22

KIKIRIQUI 23 Bartender: Raúl Rosas

Download - 2 Chef: Carlos Giambroniembajadadelperuenjapon.org/ja/wp-content/uploads/2014/03/Quinua... · 5 Chef: Diego Alcántara MAYONESA DE AJI CHARAPITA 100 gr. de Mayonesa 5 gr. de Ají

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