Invention Environment

Environments That Foster Invention

Santa Cruz

Everytime I went to see the games of basketball in College, it was fixed before you degustara me a pie with any drink that I can not remember. At Easter the made with seafood, accompanied by white wine are popular. Also there are stuffed with vegetables, mainly Swiss chard; Neapolitan cheese, ham, tomato sauce and oregano; of fish such as salmon or mackerel usually both made in the same way as the meat. and puye, cochayuyo, algae and goose which is the speciality of the area of Santa Ana, Talagante. The empanada in chile has multiple variants, and is recognized as an emblematic food of the country, being considered, along with the sopaipillas, the Valdivia, the curanto, the paila marina and the suck of seafood, typical meals in its gastronomy. Bolivian empanadas among which stands out the saltena, whose mass has a slightly sweet taste with a filling of beef or chicken stew jigote, with Pope and broth. They are painted a soft red-orange pigment, which give it a very special colour.

Made with a thin layer of round dough, stuffed with meat stews, chicken, seafood, seasoned with onion, egg, olives, capers, raisins, grapes, potatoes, peas, cheese and spinach. Usually has a shape of semicircle of no more of 20 cm. long, closed at the edges with an elaborate border repulgo of pie-. Other varieties include the Tucumanas differs from the Argentine with the same name that are fried; the puka layers also tarnished call red, typical of the city of Cochanbamba prepared baked with cheese, onion, olives; cheese and cheese for api that occasionally have some onion and prepare baked or fried. The cheese is prepared, like the dough with cornstarch and flour; and the rice that are typical of the city of Santa Cruz who have rice and chancho pork in stuffing.

Then there are the humitas, of lacayote, the hojandre, the fried chicken and the chuquisacan. Researching for writing these articles, I have been pleasantly surprised by the rich cuisine of Bolivian empanadas, why the recipe for this week is the Bolivian jigote of chicken empanadas, which are a well-resolved culinary discovery. Until soon friends write to juliopena@dalilasgourmet. com or contact us at our website:. dalilasgourmet. com we are a Venezuelan marriage formed by Dalila & Julio Pena. Dalila Chef international bakery and professionally in French pastry shop; Julio Licenciado en Ciencias prosecutors, professional in culinary arts, professional French pastry and Chef at international bakery, in addition to extensive experience in the management of small and medium-sized enterprises of the food sector. We immigrate to the United States in year 2. 006, with a dream to develop careers in the sector of food franchises. This year begin a so-called advanced project: Dalilas Gourmet, a company of services of preparation of Latin food with Gourmet quality!. We live in Miami, Florida and have three children. Related blogs the Strange work of God RTM Uruguay noodles with chicken, ham and peas Imperia Imperia Italy 505 Pasta Factory Gift Set PASTAFSET variants of vulnerabilities affecting Linux Kernel ‘ Empanadas Argentina Cooking Around The World MARCATO ATLAS PASTA FACTORY SPAGHETTI & RAVIOLI MAKER peas organic, nutritious and free from impurities Argentine empanadas recipe Buenos Aires Tours: Culinary from my blog by year end Christian blogs the Lord promises us a Kingdom of justice. Christian blogs

Wed, September 28 2016 » News