MENESTRAS Y

TUBÉRCULOS
 MENESTRAS Y TUBÉRCULOS

RECETA: PURÉ DE PAPA

INGREDIENTES: PREPARACIÓN:

 Papa peruanita 4 und. ______________________________________

 Crema de leche 60 ml. ______________________________________
 Leche fresca 100 ml. ______________________________________
 Mantequilla 30 g.
______________________________________
 Nuez moscada 1 pz.
______________________________________
 Sal 1 pz.
______________________________________
 Pimienta blanca 1 pz.
 Champiñones 6 und.
______________________________________

 Tocino 50 g. ______________________________________
 Espinaca 50 g. ______________________________________
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rveja ______________________________________
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Chef Marco Valdivia 1

 MENESTRAS Y TUBÉRCULOS

RECETA: PURÉ DE CAMOTE / CAMOTE GLASEADO

INGREDIENTES: PREPARACIÓN:

 Camote anaranjado 700 gr. ______________________________________

 Jugo de naranja 1 lt. ______________________________________
 Azúcar blanca 200 gr. ______________________________________
 Anís estrella 2 und. ______________________________________
 Clavo de olor 2 und. ______________________________________
 Canela 2 und. ______________________________________
 Naranja 1 und. ______________________________________
 Canela en polvo 10 gr. ______________________________________
 Mashmellows blancos 50 gr. ______________________________________
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Chef Marco Valdivia 2

 MENESTRAS Y TUBÉRCULOS

RECETA: PAPAS DUQUESAS

INGREDIENTES: PREPARACIÓN:

 Papa peruanita 500 g. ______________________________________

 Yema de huevo 2 und. ______________________________________
 Mantequilla 50 g. ______________________________________
 Queso parmesano 50 g.
______________________________________
 Sal 1 pz.
______________________________________
 Pimienta 1 pz.
______________________________________
 Crema de leche 150 ml.
 Huevo 1 und.
______________________________________

 Harina 100 g. ______________________________________

 Pan molido 100 g. ______________________________________
 Aceite vegetal 500 ml. ______________________________________
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Chef Marco Valdivia 3

 MENESTRAS Y TUBÉRCULOS

RECETA: GRATÍN DAUPHINOISE

INGREDIENTES: PREPARACIÓN:

 Papa Yungay 2 und. ______________________________________

 Crema de leche 250 ml. ______________________________________
 Diente de ajo 1 und. ______________________________________
 Tomillo fresco 2 ramas.
______________________________________
 Mantequilla 20 g.
______________________________________
 Sal 1 pz.
______________________________________
 Pimienta blanca 1 pz.
______________________________________
 Huevo 2 und.
______________________________________
 Queso suizo 200 gr.
______________________________________
 Queso parmesano 100 gr.
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Chef Marco Valdivia 4

 MENESTRAS Y TUBÉRCULOS

RECETA: ROSTI DE PAPAS

INGREDIENTES: PREPARACIÓN:

 Papa Yungay 2 und. ______________________________________

 Mantequilla 100 ml. ______________________________________
 Tocino 50 g.
______________________________________
 Sal 1 pz
______________________________________
 Pimienta 1 pz
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Chef Marco Valdivia 5

 MENESTRAS Y TUBÉRCULOS

RECETA: BOLIYUCAS

INGREDIENTES: PREPARACIÓN:

 Yuca amarilla 500 gr. ______________________________________

 Aceite vegetal 500 ml. ______________________________________
 Sal 1 pz. ______________________________________
 Pimienta 1 pz. ______________________________________
 Queso mozzarella 200 gr. ______________________________________
 Harina 100 gr. ______________________________________
 Miel ______________________________________
 Chancaca 1 tapa. ______________________________________
 Agua 250 ml. ______________________________________
 Canela 1 rama. ______________________________________
 Clavo 2 und. ______________________________________
 Cáscara de naranja 1 und. ______________________________________
 Jugo de naranja 1 tz. ______________________________________
 Palillos mondadientes ______________________________________
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Chef Marco Valdivia 6

 MENESTRAS Y TUBÉRCULOS

RECETA: FREJOLES ESCABECHADOS

INGREDIENTES: PREPARACIÓN:

 Frejol 125 g. ______________________________________

 Cebolla roja 1 und. ______________________________________
 Ajo molido 4 cda.
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 Pasta de ají amarillo 2 cdas.
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 Pasta de ají mirasol 1 cda.
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 Pasta de ají panca 1 cda.
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 Aceite vegetal 120 ml.
 Sal, pimienta y
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comino 1 pz. ______________________________________
 Tocino 50 gr. ______________________________________
 Costilla 100 gr. ______________________________________
 Ají escabeche 1 und. ______________________________________
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Chef Marco Valdivia 7

 MENESTRAS Y TUBÉRCULOS

RECETA: SOPA DE LENTEJAS

INGREDIENTES: PREPARACIÓN:

 Lenteja serrana 150 g. ______________________________________

 Zanahoria 1 und. ______________________________________
 Cebolla blanca ½ und.
______________________________________
 Aceite de oliva 75 ml.
______________________________________
 Tomate 2 und.
______________________________________
 Pasta de tomate 4 cdas.
______________________________________
 Salsa de tomate 4 cdas.
 Pimiento morrón 1 und.
______________________________________
 Vainita 4 und. ______________________________________
 Alverjas 50 g. ______________________________________
 Tocino 100 g. ______________________________________
 Cabanossi 2 und. ______________________________________
 Sal y pimienta 1 pz.
______________________________________
 Pasra de ajo 1 cda.
______________________________________
 Fondo corto. 500 ml.
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 Tortillas 3 und.
______________________________________
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Chef Marco Valdivia 8

 MENESTRAS Y TUBÉRCULOS

RECETA: PURÉ DE HABAS

INGREDIENTES: PREPARACIÓN:

 Habas verdes 200 gr. ______________________________________

 Pasta de ajo 2 cdas. ______________________________________
 Crema de leche 150 ml. ______________________________________
 Aceite 100 ml. ______________________________________
 Mantequilla 100 gr. ______________________________________
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Chef Marco Valdivia 9

 MENESTRAS Y TUBÉRCULOS
RECETA: ENSALADA DE PALLARES
INGREDIENTES:
 Pallares remojados
 Cebolla
 Tomate
 Culantro
 Choclo desgranado
 Jugo de limón
 Aceite vegetal
Chef Marco Valdivia
PREPARACIÓN:
150 gr. ______________________________________
1 und.
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2 und.
4 ramas. ______________________________________
150 gr.
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5 und.
15 ml. ______________________________________
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10
 MENESTRAS Y TUBÉRCULOS

RECETA: HUMMUS

INGREDIENTES: PREPARACIÓN:

 Garbanzos 125 g. ______________________________________

 Limón 1 und. ______________________________________
 Ajonjolí 1 tz.
______________________________________
 Diente de ajo 2 und.
______________________________________
 Aceite de oliva 250 ml.
______________________________________
 Perejil crespo 2 ramas
______________________________________
 Sal y pimienta 1 pz
 Palta fuerte 1 und.
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 Pan pita und. ______________________________________

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Chef Marco Valdivia 11

 MENESTRAS Y TUBÉRCULOS

RECETA: TORTILLA DE PAPA

INGREDIENTES: PREPARACIÓN:

 Papa blanca 3 und. ______________________________________

 Aceite 500 ml. ______________________________________
 Cebolla blanca 1 und.
______________________________________
 Aceite de oliva 100 ml.
______________________________________
 Ajo 2 und.
______________________________________
 Huevos 6 und.
______________________________________
 Romero 1 rama.
 Sal 1 pz. ______________________________________
 Pimienta 1 pz. ______________________________________
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Chef Marco Valdivia 12