related_results_labels_thumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$georss":"http://www.georss.org/georss","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615"},"updated":{"$t":"2010-09-09T19:21:03.945-05:00"},"title":{"type":"text","$t":"Recetas de cocina"},"subtitle":{"type":"html","$t":"Blog de recetas y gastronomia, recetas faciles de preparar, recetas de cocina en sus diferentes  variedades y sabores"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/posts/default"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/-/Recetas+regionales?alt\u003djson-in-script\u0026max-results\u003d6"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/search/label/Recetas%20regionales"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/-/Recetas+regionales/-/Recetas+regionales?alt\u003djson-in-script\u0026start-index\u003d7\u0026max-results\u003d6"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"7"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-2305317005021484611"},"published":{"$t":"2010-08-23T11:00:00.000-05:00"},"updated":{"$t":"2010-08-23T11:00:04.171-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas regionales"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas con mariscos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas cocina peruana"}],"title":{"type":"text","$t":"Cangrejos a la tumbesina"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: justify;\"\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (2 porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Cuatro cangrejos medianos\u003cbr /\u003e*Jugo de cuatro limones\u003cbr /\u003e*Una cucharada de ají amarillo molido\u003cbr /\u003e*Media cucharada de culantro picado\u003cbr /\u003e*Una cucharada de aceite\u003cbr /\u003e*Dos ajíes limo sin pepas\u003cbr /\u003e*Una ramita de apio\u003cbr /\u003e*Un diente de ajo\u003cbr /\u003e*Sal y pimienta al gusto\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 309px; height: 309px;\" src\u003d\"http://1.bp.blogspot.com/_77tnODPlY8A/THIQBBVMGnI/AAAAAAAAGuM/0Ue1Vpp_WzA/s320/cangrejos+a+la+tumbesina.jpg\" alt\u003d\"recetas\" title\u003d\"Cangrejos a la tumbesina\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5508482903950760562\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003eCangrejos a la tumbesina\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003eLavar los cangrejos con una escobilla para sacar todas las impurezas, ponerlos a cocinar en una olla con agua suficiente con sal, aromatizada con la ramita de apio y el diente de ajo por espacio de cinco minutos aproximadamente.\u003cbr /\u003e\u003cbr /\u003eAparte, preparar una salsa con el jugo de los limones, sal, pimienta, ají amarillo, ají limo y el aceite.\u003cbr /\u003e\u003cbr /\u003eAl momento de servir, colocar el cangrejo cocido sobre una tabla limpia e ir golpeándolo con un mazo, para romper las uñas  y así, poder rociar la pulpa con esta deliciosa marinada picante preparada con anterioridad.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-2305317005021484611?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/2305317005021484611/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2010/08/cangrejos-la-tumbesina.html#comment-form","title":"0 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/2305317005021484611"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/2305317005021484611"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2010/08/cangrejos-la-tumbesina.html","title":"Cangrejos a la tumbesina"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://1.bp.blogspot.com/_77tnODPlY8A/THIQBBVMGnI/AAAAAAAAGuM/0Ue1Vpp_WzA/s72-c/cangrejos+a+la+tumbesina.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-4646462122228105710"},"published":{"$t":"2010-05-21T13:08:00.004-05:00"},"updated":{"$t":"2010-05-21T13:15:00.114-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas regionales"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas cocina peruana"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas platos de fondo"}],"title":{"type":"text","$t":"Mondongo ayacuchano"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: justify;\"\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (cuatro porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Medio kilo de mote pelado\u003cbr /\u003e*Trescientos gramos de mondongo\u003cbr /\u003e*Trescientos gramos de pecho de res\u003cbr /\u003e*Dos cucharaditas de hierbabuena finamente picada\u003cbr /\u003e*Una cucharada de ajos molido\u003cbr /\u003e*Una cebolla finamente picada\u003cbr /\u003e*Una cucharadita de ají panca molido\u003cbr /\u003e*Sal, pimienta, comino, orégano y agua\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 287px; height: 226px;\" src\u003d\"http://4.bp.blogspot.com/_77tnODPlY8A/S_bMYlg5LqI/AAAAAAAAGFs/WoQPDawJKeI/s320/mondongo+ayacuchano.jpg\" alt\u003d\"recetas\" title\u003d\"Mondongo ayacuchano\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5473787119874420386\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003eMondongo ayacuchano\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003eHervir el agua con el mote pelado, cuando el agua dé el primer hervor cambiar el agua. Una vez reemplazada el agua, agregar el pecho de res, mondongo y el mote. Hervir toda la noche a fuego lento y después sazonar con sal y orégano al gusto.\u003cbr /\u003e\u003cbr /\u003ePreparar un aderezo con los ajos y la cebolla, agregar el ají panca y dorar con regular aceite, remover el aderezo y agregarlo al mondongo y espolvorear con hierbabuena.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-4646462122228105710?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/4646462122228105710/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2010/05/mondongo-ayacuchano.html#comment-form","title":"0 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/4646462122228105710"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/4646462122228105710"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2010/05/mondongo-ayacuchano.html","title":"Mondongo ayacuchano"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://4.bp.blogspot.com/_77tnODPlY8A/S_bMYlg5LqI/AAAAAAAAGFs/WoQPDawJKeI/s72-c/mondongo+ayacuchano.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-4895681913307907098"},"published":{"$t":"2010-04-15T16:00:00.002-05:00"},"updated":{"$t":"2010-04-15T16:04:46.886-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas regionales"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas comida"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas con carne"}],"title":{"type":"text","$t":"Chirimpico"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: justify;\"\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (seis porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Medio kilo de mondongo de cabrito\u003cbr /\u003e*Una cucharadita de ajo molido\u003cbr /\u003e*Un limón\u003cbr /\u003e*Dos cucharadas de ají amarillo molido\u003cbr /\u003e*Una cebolla de rabo o dos cebollitas chinas picadas\u003cbr /\u003e*Tres cuartos de taza de caldo de carne\u003cbr /\u003e*Yucas sancochadas\u003cbr /\u003e*Camotes sancochados\u003cbr /\u003e*Dos cucharadas de culantro picado\u003cbr /\u003e*Sal al gusto\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 258px;\" src\u003d\"http://1.bp.blogspot.com/_77tnODPlY8A/S8d-x4fk7NI/AAAAAAAAF7w/yI1FuUGVFKE/s320/chirimpico.jpg\" alt\u003d\"recetas\" title\u003d\"Chirimpico\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5460472468653534418\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003eChirimpico\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003eSancochar el mondongo y luego cortarlo en cuadraditos. Preparar un aderezo de cebolla, culantro, ajos, ají y agregar el caldo y el mondongo.\u003cbr /\u003e\u003cbr /\u003eDejamos que de un hervor y dejamos reducir un poco. Retirar del fuego, sazonar  y añadir el jugo de limón.\u003cbr /\u003e\u003cbr /\u003eServir acompañado de yucas sancochadas y rodajas de camote.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-4895681913307907098?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/4895681913307907098/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2010/04/chirimpico.html#comment-form","title":"3 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/4895681913307907098"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/4895681913307907098"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2010/04/chirimpico.html","title":"Chirimpico"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://1.bp.blogspot.com/_77tnODPlY8A/S8d-x4fk7NI/AAAAAAAAF7w/yI1FuUGVFKE/s72-c/chirimpico.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-5629621369036205336"},"published":{"$t":"2010-04-08T10:54:00.003-05:00"},"updated":{"$t":"2010-04-08T11:00:00.210-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas regionales"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas con papa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas con pescado"}],"title":{"type":"text","$t":"Causa ferreñafana"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: justify;\"\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (seis porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Setecientos cincuenta gramos de papa amarilla\u003cbr /\u003e*Limón al gusto\u003cbr /\u003e*Ají amarillo molido\u003cbr /\u003e*Aceite en cantidad necesaria\u003cbr /\u003e*Sal y pimienta al gusto\u003cbr /\u003e*Dos cebollas grandes\u003cbr /\u003e*Dos ajos molidos\u003cbr /\u003e*Achiote o pimentón al gusto\u003cbr /\u003e*Setecientos cincuenta gramos de pescado blanco o el de su preferencia\u003cbr /\u003e*Doscientos  cincuenta gramos de yuca sancochada\u003cbr /\u003e*Doscientos cincuenta gramos de camote amarillo o morado sancochado\u003cbr /\u003e*Una palta (aguacate) grande\u003cbr /\u003e*Jugo de medio limón\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 198px;\" src\u003d\"http://3.bp.blogspot.com/_77tnODPlY8A/S738ou5BtoI/AAAAAAAAF6I/dCeCI8cz140/s320/causa+ferrenafana.jpg\" alt\u003d\"recetas\" title\u003d\"Causa ferreñafana\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5457796100155094658\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003eCausa ferreñafana\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003eSancochar las papas, prensarlas y amasarlas con jugo de limón, ají molido, aceite, sal y pimienta al gusto.\u003cbr /\u003e\u003cbr /\u003eFormar las causas en platos individuales o una fuente, haciendo bolas del tamaño de la mano y aplanarlas.\u003cbr /\u003e\u003cbr /\u003eAparte preparamos un sofrito con aceite, cebolla cortada en tiras gruesas, ajo, achiote, pescado en presas y rehogar bien hasta que todo esté bien cocido. Colocar este guiso sobre las causas.\u003cbr /\u003e\u003cbr /\u003eServir acompañado con yuca, camote, plátano bellaco maduro, rodajas de choclos y tajadas de palta rociadas con jugo de limón.\u003cbr /\u003e\u003cbr /\u003eLos plátanos se sancochan con cáscara y se pelan una vez cocidos.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-5629621369036205336?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/5629621369036205336/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2010/04/causa-ferrenafana.html#comment-form","title":"1 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/5629621369036205336"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/5629621369036205336"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2010/04/causa-ferrenafana.html","title":"Causa ferreñafana"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://3.bp.blogspot.com/_77tnODPlY8A/S738ou5BtoI/AAAAAAAAF6I/dCeCI8cz140/s72-c/causa+ferrenafana.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-6814287941781326701"},"published":{"$t":"2010-04-07T17:04:00.003-05:00"},"updated":{"$t":"2010-04-07T17:11:42.979-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas regionales"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas con pescado"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas de la Selva"}],"title":{"type":"text","$t":"Patarashca"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: justify;\"\u003eLa patarashca es uno de los platos típicos de la selva peruana,  este delicioso manjar está  hecho a base de pescado relleno y cocido a la parrilla.\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (seis porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Seis pescados medianos enteros\u003cbr /\u003e*Cinco dientes de ajos molidos\u003cbr /\u003e*Dos cebollas\u003cbr /\u003e*Cuatro ajíes verdes  o ají dulce\u003cbr /\u003e*Siuca culantro llamado también sacha culantro o culantro del monte\u003cbr /\u003e*Un octavo  de taza de aceite\u003cbr /\u003e*Media cucharadita de pimienta\u003cbr /\u003e*Una cucharadita de comino\u003cbr /\u003e*Sal al gusto\u003cbr /\u003e*Seis  hojas de bijao\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 314px; height: 235px;\" src\u003d\"http://3.bp.blogspot.com/_77tnODPlY8A/S70B3SoGV4I/AAAAAAAAF6A/GYOn5TYcRnw/s320/patarashca+2.JPG\" alt\u003d\"recetas\" title\u003d\"Patarashca\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5457520372847368066\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003ePatarashca\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 306px; height: 320px;\" src\u003d\"http://2.bp.blogspot.com/_77tnODPlY8A/S70B2zOHhXI/AAAAAAAAF54/av_iJKQ-zxo/s320/patarashca.jpg\" alt\u003d\"recetas\" title\u003d\"Patarashca\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5457520364416894322\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003ePatarashca\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003eLimpiar los pescados. Mezclar la cebolla, ajos, aceite, pimienta, comino, ají verde o ají dulce, siuca culantro picado en juliana y sal al gusto. Rellenar los pescados con esta mezcla, luego envolver con la hoja de bijao y ponerlos a la parrilla para su cocción, por espacio de 15 minutos.\u003cbr /\u003e\u003cbr /\u003eServir acompañado con yuca sancochada o plátanos asados y un sabroso ají de cocona.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-6814287941781326701?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/6814287941781326701/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2010/04/patarashca.html#comment-form","title":"1 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/6814287941781326701"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/6814287941781326701"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2010/04/patarashca.html","title":"Patarashca"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://3.bp.blogspot.com/_77tnODPlY8A/S70B3SoGV4I/AAAAAAAAF6A/GYOn5TYcRnw/s72-c/patarashca+2.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-8092286111493120329"},"published":{"$t":"2009-12-10T17:12:00.005-05:00"},"updated":{"$t":"2009-12-10T19:52:38.869-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas regionales"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocina cusqueña"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas de cocina carnes"}],"title":{"type":"text","$t":"Rocoto relleno cuzqueño"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (cinco porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Cinco rocotos grandes\u003cbr /\u003e*Doscientos gramos de carne picada\u003cbr /\u003e*Una cebolla picadita\u003cbr /\u003e*Dos dientes de ajo\u003cbr /\u003e*Una ramita de huacatay\u003cbr /\u003e*Una zanahoria chica sancochada y picada en cuadritos\u003cbr /\u003e*Una cuarto de taza de arvejas cocidas\u003cbr /\u003e*Una cucharada de pasas (opcional )\u003cbr /\u003e*Un cuarto de taza de maní tostado y molido\u003cbr /\u003e*Un huevo duro picado\u003cbr /\u003e*Sal, pimienta y orégano\u003cbr /\u003e*Tres huevos\u003cbr /\u003e*Media cucharadita de semillas de anís\u003cbr /\u003e*Harina\u003cbr /\u003e*Una pizca de sal\u003cbr /\u003e*Aceite para freír\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 280px;\" title\u003d\"rocoto relleno cusqueño\" src\u003d\"http://2.bp.blogspot.com/_77tnODPlY8A/SyFyhKpKaKI/AAAAAAAAFWg/wH_bXo6p2ug/s320/rocoto+relleno+cusqueno.jpg\" alt\u003d\"recetas\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5413734141194299554\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003eRocoto relleno cusqueño\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003eLimpiar el rocoto cortándole una tapita, sacarle las venas, lavarlo bien y dejarlo remojar de un día para otro en agua con vinagre y azúcar.\u003cbr /\u003e\u003cbr /\u003eSancochar el rocoto de cuatro a cinco minutos. En una sartén con aceite dorar el ajo y la cebolla, sazonar con sal, pimienta y orégano seco. Incorporar la carne, el huacatay picado y cocer por unos tres minutos, añadir las zanahorias, las arvejas y un poquito de agua.\u003cbr /\u003e\u003cbr /\u003eCuando todo esté bien integrado agregar el maní, el huevo duro y rectificar la sazón. Rellenar los rocotos y colocar la tapita.\u003cbr /\u003e\u003cbr /\u003ePara preparar el arrebozado, batir las claras a punto de nieve y agregarles las yemas, una pizca de sal, una pizca de semillas de anís y harina necesaria como para hacer una pasta suelta.\u003cbr /\u003e\u003cbr /\u003eArrebozar los rocotos y freír en abundante aceite y servir con papas doradas.\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-8092286111493120329?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/8092286111493120329/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2009/12/rocoto-relleno-cuzqueno.html#comment-form","title":"1 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/8092286111493120329"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/8092286111493120329"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2009/12/rocoto-relleno-cuzqueno.html","title":"Rocoto relleno cuzqueño"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://2.bp.blogspot.com/_77tnODPlY8A/SyFyhKpKaKI/AAAAAAAAFWg/wH_bXo6p2ug/s72-c/rocoto+relleno+cusqueno.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}}]}});