Chef: Carlos Giambroni1
ARMADO DEL PLATOLA QUINUA
Chef: Carlos Giambroni1
Chef: Carlos Giambroni2
Chef: Carlos Giambroni2
COCCIÓN DE LAS QUINUAS
3 Chef: Diego Alcántara.
3 Chef: Diego Alcántara.
MISS MUNDO Chef: Diego Alcántara4
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 Velarde6
Chef: Elba Velarde7
Chef: Elba Velarde7
Chef: Alvaro Raffo8
Chef: Alvaro Raffo8
Chef: Alvaro Raffo9
Chef: Alvaro Raffo9
Chef: Alvaro Raffo10
Chef: Alvaro Raffo10
Chef: Cristian Bravo11
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: Cristian Bravo13
Chef: Javier Ampuero 14
Chef: Javier Ampuero14
PASTEL DE QUINUA
Chef: Javier Ampuero15
Chef: Javier Ampuero15
Chef: Ronald Bautista16
Chef: Ronald Bautista16
Chef: Ronald Bautista17
Chef: Ronald Bautista17
Chef: Roberto Grau18
Chef: Roberto Grau18
Chef: Roberto Grau19
Chef: Roberto Grau19
Chef: Roberto Grau20
Chef: Roberto Grau20
Chef: Daniel Sologuren21
Chef: Daniel Sologuren21
MISE EN PLACE
Chef: Daniel Sologuren22
QUINOA CAPÓN Chef: Daniel Sologuren22
KIKIRIQUI 23 Bartender: Raúl Rosas