INGREDIENTS:
¼ cup extra virgin olive oil 4 eggs ¾ cup Parmesan cheese 3 garlic cloves, crushed 250 grams of bacon (from 6 to 8 slices) chopped and cooked until well toasted 500 grams. spaghetti ½ cup cream (optional) PREPARATION:
Cook pasta according to package directions given that she should be "al dente." While pasta is cooking, fry the bacon until browned and crisp. Whisk together eggs, cheese and garlic and set aside. Drain pasta and return at once to the pot or a deep pan and immediately add the egg mixture with a trickle of water where they cooked the pasta and stir over medium heat until egg is cooked. Add bacon and a little extra virgin olive oil, salt and pepper and serve immediately.
PISC ANDINA
INGREDIENTS:
4 large white potatoes, diced fine
1 lts. concentrated chicken broth
1 finely chopped onion
3 cloves garlic, crushed
Cilantro finely chopped, to taste
type cheese chunks palmita
2 tablespoons butter
Milk
Salt and freshly ground pepper
PREPARATION:
1. Place in a pot of chicken thoroughly and potatoes until they are very soft.
2. Apart sauté in butter the onion and garlic and add to potatoes, leaving nothing but a hair cut and when are you going to add salt and pepper and then the milk and cheese. "If you really like you put a lot and if you like you put little bit ... but yes, give. "
3. Then you will remove with a wooden paddle until the cheese melts a bit and taking care not to boil, finally Add it "cilantro him."
4. Serve hot in earthenware bowls, so it retains heat.
Look, this you can arepas served with wheat and sour cream. It will be a soft touch for the palates of your guests, such as breakfast or dinner.
CAKES ANDEAN
INGREDIENTS:
500 grs. wheat flour 2 eggs 2 tablespoons butter Salt Water
PREPARATION:
For the filling:
fill can use ground beef, cooked with onions, garlic, red pepper, finely chopped tomato and cumin. This is going to fry in hot oil coarsely with salt and pepper. When you get a good sueltecita meat right there you're going to stop cooking, that if water should not be and if you want to combine it with rice (3 / 4 portions of meat for 1 / 4 part of rice)
For the dough:
1. Facilitated, going to get the flour on a table or bowl, making a hole in the middle.
2. Add a dash of butter, eggs and salt, mix well and is adding the water gradually until dough is elastic.
3. Kneaded and kneaded enough, until the dough is very soft, not hit you then hand you'll know you're ready. Let stand 30 minutes. 4. Then spread half the dough until it is very thin, put small amounts of filler, leaving 5 cm
. approximately one to another, to use the full extent of mass.
5. Spread half of dough and cover the first with this one, with a round cutter or a beaker, cut each pastry, press edges with fingers and place on a floured tray.
6. Fry in abundant oil pastels, this grossly hot, hot to unimagined heights and let brown on both sides.
With the remnants of mass can make fritters. Look you, grab and fry small pieces of dough and let them bulge then sprinkle sugar and ready.
PORRO GARLIC SOUP HAM AND POTATO with croutons
INGREDIENTS:
2 tablespoons oil 2 pores, chopped 185 gr. petit pois 4 slices of ham 2 bay leaves 3 cups beef broth 3 cups water 2 tablespoons chopped fresh parsley freshly ground black pepper
PREPARATION:
1. Heat oil in a saucepan over medium heat, add the leek and cook, stirring,
7 minutes or until
soft and golden.
2. Integrate the peas, ham, bay leaves, broth and water, bring to a boil, lower flame and simmer 45-60
minutes or until the petit pois
dissolve in the soup . Add , stirring, parsley and black pepper to taste. Top with potato croutons (below).
potato Couton
2. potatoes, diced
oil
Place potatoes on a plate lined with baking paper. Sprinkle with oil and bake 30 minutes or until crisp and golden
torticas POTATO AND TOMATO
INGREDIENTS:
6 medium potatoes 2 tomatoes 1 goat cheese curl ( 200 g) 6 tablespoons oil 4 sprigs rosemary, coarse salt, black pepper PREPARATION:
1. Peel the potatoes and cut into strips with the robot or a coarse grater. Add salt and pepper and let stand 10 minutes. Preheat oven to 210 º. 2. Heat oil in large skillet, add spoonfuls of potatoes and mash to form pancakes. Brown on both sides. Drain on absorbent paper. 3. Place the patties on a baking sheet and place on top of cheese and tomato slices, bake 5 minutes. Garnish with the rosemary and sprinkle with salt.
STUFFED ONIONS
INGREDIENTS:
8 onions 150 g of white chorizo \u200b\u200boil 4 tablespoons chopped parsley salt pepper PREPARATION:
1. Cut a lid on the onions and emptied using a sharp knife, taking care not to break them. Book pulp. Heat oven to 180 º. 2. Put a pot of salted water to the fire, when it starts to boil, blanch the onions and cover them 5 minutes. Drain on a clean kitchen towel. Book. 3. Chop pulp and fry the onion with 3 tablespoons of oil. When transparent, add the chorizo peeled and cut into small cubes. Cook 5 minutes. Season. Add the parsley. 4. Stuff the onions with the previous preparation, cover and put in an ovenproof dish. Brush them with the remaining oil, add to the source a glass of water and cook 40 minutes. Serve hot, sprinkled with olive oil and parsley.
Jojot WITH GARLIC BUTTER AND BASIL
INGREDIENTS:
Jojot 6 6 cups water tender, or necessary to cover Jojot salt water and basil garlic butter and garlic and basil butter 200 grs. butter 1 clove garlic 4 leaves of basil PREPARATION: 1. Jojot Place in a pot with enough water. 2. If they are very tender cooking 30 minutes are sufficient. If not, sancóchalos until tender. 3. Serve hot, accompanied by butter, garlic and basil which is prepared by crushing all the ingredients in a mortar to homogenize.
Fingers
OF mozzarella Ingredients: 500 grs. of mozzarella bread crumbs 3 eggs flour oil for frying PREPARATION: 1. Chop the mozzarella , finger, this is like sticks, pass them in flour, buttermilk and chicken prank breadcrumbs. Do this procedure according to the amount of beaten egg and bread crumbs. 2. Fry in hot oil and serve accompanied grossly different types of salsa. What you feel when you test your fingers of Mozarella be of biblical proportions
CELERY FRITTERS
INGREDIENTS:
¾ of a kilo of celery 3 cups water 2 eggs 2 tablespoons cheese PREPARATION:
1. This can not be easier. The first thing you do is cook the celery in the water over high heat for half an hour until it is soft.
2. Then you will crush the celery with a fork or you can also pass through a potato masher and mischief mixed with chicken and cheese.
3. If you add it is very liquid hair of wheat flour, you should be very thick mixture.
4. Make the dumplings with a spoon and fry in oil but this grossly hot.
5. Let stand a bit and just before eating, if desired, put syrup of brown sugar. Too good.
TOMATO PIE AND PASTRY
INGREDIENTS:
300 grams of puff pastry 6 ripe tomatoes 250 grams of mozzarella cheese 100 grams parmesan cheese olive oil basil pepper PREPARATION:
Place puff pastry on the baking sheet, brush with beaten egg, then place over a wheel of tomato, mozzarella cheese and tomato again, finally add Parmesan cheese, chopped basil and oil olive
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