QUINUA March 2013.pdf

7/30/2019 QUINUA March 2013.pdf

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Chef: Carlos Giambroni1


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ARMADO DEL PLATOLA QUINUA



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COCCIN DE LAS QUINUAS


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3 Chef: Diego Alcntara.


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3 Chef: Diego Alcntara.


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MISS MUNDO Chef: Diego Alcntara4


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MISS MUNDO Chef: Diego Alcntara4


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Chef: Diego Alcntara5


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Chef: Diego Alcntara5

MAYONESA DE AJI CHARAPITA

100 gr. de Mayonesa5 gr. de Aj charapita20 gr. de Pasta de aj amarillo5 gr. de mishquina1 gr. de sal1 limn

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Chef: Elba Velarde6


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Chef: Elba Velarde6


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Chef: Elba Velarde7


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Chef: Elba Velarde7


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Chef: Alvaro Raffo8


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Chef: Alvaro Raffo8


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Chef: Alvaro Raffo9


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Chef: Alvaro Raffo9


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Chef: Alvaro Raffo10


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Chef: Alvaro Raffo10


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Chef: Cristian Bravo11


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12 Chef: Cristian Bravo


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12 Chef: Cristian Bravo

To cook or to blanch quinoa for the salad and crispy risotto. -AAWA 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 ofqAAAAAAAAAAuinoa, for example, black quinoa takes 2 mAAAAAA inutes more). We suggest

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

TAAAAAAhe important thing is not to over-AcAAAAAAAook the quinoa. When ringseAAAAAAAAAAAAAAAAAmerge, it is a wa rning 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. -AAPAAAAAlace 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: Javier Ampuero14


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PASTEL DE QUINUA



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Chef: Ronald Bautista16


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Chef: Roberto Grau18


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Ch f R b G19


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Chef Roberto Grau20


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Chef: Daniel Sologuren21



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MISE EN PLACE


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QUINOA CAPN Chef: Daniel Sologuren22


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QUINOA CAPN Chef: Daniel Sologuren22

KIKIRIQUI 23 Bartender: Ral Rosas


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KIKIRIQUI 23

QUINUA March 2013.pdf

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Transcript of QUINUA March 2013.pdf