tag:blogger.com,1999:blog-34860161735609384092024-09-05T02:34:47.988-07:00RECIPESECRETSAnonymoushttp://www.blogger.com/profile/01838638906922368940noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3486016173560938409.post-69248073918726361332012-07-01T23:41:00.000-07:002013-05-27T09:22:44.103-07:00The dry soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-M1qgTMPfKIkUg42RttapR_ao_iFnbpBOw-ogbe-CEDxw_-qZOsgwvlgATgceXqtvHFGasgDczwv58aK-oZqtGVE7D1OwgyifWYQwJk98MohZq3P2_UdIEsJym060_P6MSDXkC3acZGMv/s1600/sopa+de+pata.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-M1qgTMPfKIkUg42RttapR_ao_iFnbpBOw-ogbe-CEDxw_-qZOsgwvlgATgceXqtvHFGasgDczwv58aK-oZqtGVE7D1OwgyifWYQwJk98MohZq3P2_UdIEsJym060_P6MSDXkC3acZGMv/s1600/sopa+de+pata.jpg" /></a>The soup is a delicious dry chinchano based noodles, spices and chicken. If you plan to visit the city of Chincha, you should not miss to try the cuisine, one of the highlights of Peruvian cuisine. If you are a fan of good food, in fact want to try this dish, the preparation is relatively simple.</div>
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<span style="color: red;">preparation</span></h3>
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In a large pot, place about six tablespoons of oil and fry the chicken billet and defatted. Once browned, Get Them apart in the same oil and fry the onion and garlic until brown, then agrégale pepper, cumin, salt and red pepper sauce.</div>
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When no longer smells of chili oil, add the parsley, basil and grated carrot. Let fry a few minutes and place the chicken (complete with juices), water and salt to taste. Let it boil for 50 minutes until the chicken tender.</div>
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Then add the noodles, raisins and olives and let it cook slowly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7mIqVb5VKVpF4HGEHxUPOjEBhxuzQq5upxTnHAONfkZob2aCnBECL_Mjvyd3VieVbKo2582TqNZlhS9yZhxt-ZuwJXreWUBvm5gJD3GEYqOU6ICmzEo_JGlY7gbmis6JnTLsG3DZJCrr/s1600/images.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7mIqVb5VKVpF4HGEHxUPOjEBhxuzQq5upxTnHAONfkZob2aCnBECL_Mjvyd3VieVbKo2582TqNZlhS9yZhxt-ZuwJXreWUBvm5gJD3GEYqOU6ICmzEo_JGlY7gbmis6JnTLsG3DZJCrr/s200/images.jpg" width="200" /></a>To soften the flesh and remove the acidity of some of the ingredients, you can add a cup of wine and a spoonful of sugar to the chicken before adding the noodles.</div>
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This rich dish you can serve alone or accompanied by a delicious classical carapulcra Chincha, this delightful combination is called manchapecho in Chincha and you can serve it with potatoes or cassava and salad onions.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/woEeb4GHRyA?feature=player_embedded' frameborder='0'></iframe></div>
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To make a perfect dry soup for 4 people, you need:</div>
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1 kg of macaroni noodles thin</div>
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750 g of chicken meat</div>
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3 medium onions diced</div>
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3 shredded carrots</div>
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250 g of crushed red pepper sauce</div>
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2 lt of water</div>
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50 g of ground parsley</div>
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300 g of ground basil</div>
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4 cloves garlic, minced</div>
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Salt, pepper and oil to taste</div>
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10 black olives</div>
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50 g dark raisins<br />
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<span style="color: red;">Gabanzo al estilo de italia</span></h4>
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<span style="color: blue;">ingredientes</span></div>
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.- cebolla</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFgUFxMQ3VwXwgUBJbrcRw2ui0sicNwdT7GBdkKDAnEIGgzzeTckwxE86aNcbX2SjiHicu9VkdTufaDzs_-T73-Cti_1Dn7GKYervfFwYYF1MM_JP4SBcCbuyQ09-rxfUUrDZTw-auPew/s1600/garbanzo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFgUFxMQ3VwXwgUBJbrcRw2ui0sicNwdT7GBdkKDAnEIGgzzeTckwxE86aNcbX2SjiHicu9VkdTufaDzs_-T73-Cti_1Dn7GKYervfFwYYF1MM_JP4SBcCbuyQ09-rxfUUrDZTw-auPew/s200/garbanzo.jpg" width="200" /></a>.-3 dientes de ajo</div>
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.-1 chorizo chico y picado</div>
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.-1 cucharadita de oregano</div>
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.-caldo de pollo necesario</div>
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.-250 gramos de garbanzo</div>
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.-1 pimiento rojo en tiras</div>
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.-2 ramas de perejil picado</div>
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.-pan para tostar</div>
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.-aceite de oliva</div>
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<span style="color: lime; font-size: large;">preparacion</span></div>
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<span style="color: lime;"> </span>remojar los garbanzo al dia anterior con agua picar los ajos</div>
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y la cebolla hacer el adereso con el aciete de oliva</div>
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se hace de la siguiente manera calientas el aciete media ves que esta calientas echas</div>
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el ajo picadito en pedasito despues que se dore un poquito </div>
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echas la cebolla hasta que se dore media ves que este dorado echas</div>
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el chorizo y el oregano. </div>
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hay que removerlo para que no se queme media ves que este </div>
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se echa los garbanzo dejandolo hervir hasta que los garbanzo </div>
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empiese a deshacers.</div>
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agregar el pimiento y dejar cocinar por los menos 5 minutos</div>
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mas verificando la sazon</div>
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Servir con un pan tostado,perejil y un chorrito de aciete de oliva</div>
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Anonymoushttp://www.blogger.com/profile/01838638906922368940noreply@blogger.com