Claristura

chicken, for that we can help with the milk and broth to let us boiled chicken.
• Chop the onion into cubes and brown with garlic, add to this our Ajis yellow and smoothies.
• About this take thebread, stirring with a wooden spoon.
•Putting the shredded chicken.
• Add the Parmesan and stir occasionally with a wooden spoon.
• Serve with sliced ​​boiled egg, a slice of boiled yellow potatoesand white rice.
• Sprinkle Parmesan cheese.



Thanks for your visit

OPEN DAY 2012 “CLARIDAD”
The best of the coast of Peru
CLARISTURA



Students:
* Fernanda Alcaraz
*Gabriela_García Zapatero
* Flavio Gonzales
Grade: 4 secundary
Teacher : Miss Flor

“CAUSA RELLENA”
Origin
Is a very common and traditional dish of the cuisine of Peru that has apre-Columbian origin as in ancient Peru was made with yellow a potato which has a very smooth texture, kneading it with crushed red pepper.
Ingredients
Yellow Potatoes, Oil, Lemon juice, yellow pepper, salt,chicken, mayonnaise, boiled eggs, olive, parsley, tomatoes and lettuce
Preparation
Boil the potatoes with salt and half slice of lemon
- To pass them easily by the press potatoes, peel them must,after let cool.

- When the potatoe is cold pressed in quantities necessary to add salt, lemon juice, chilli oil and liquefied, mix all the ingredients taste tested attention if the dough is too dryadd a little oil and broth obtained Boil the chicken breast until dough is pliable and does not crumble to work it.

- In a bowl, spread half of the dough, mix the chicken apart with mayonnaise andspread over a way to coat, cover with half the filling, pressing a bit to do. Garnish with olives egg, tomato, finely chopped parsley and lettuce leaves.




“Aji de Gallina”

Origin
Oneof the most popular Peruvian dishes in the world is the exquisite “Aji de Gallina”, which is originally from Lima, which emerged around the year 1900 in the city of Lima.
Generally it’s cook with...