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Cintia Jazmín Becerra Colchado

Estomatología 1er Semestre.
(Roma, Italia)
INGREDIENTS: Preparation
1/2 kilos spaghetti Prepare the sauce while cooking the pasta so that the pasta is very
2 tablespoons olive oil hot and helps cook the sauce. Meanwhile, heat the olive oil
2 ounces bacon
3 garlic cloves, chopped Meanwhile, heat the olive oil
2 eggs, large in a skillet over medium heat. add the bacon and cook for about 3
1 cup parme cheese minutes, until the bacon is crispy and release the fat. Add the garlic and
black pepper cook it for 1 minute
parsley, chopped
Add the hot drained spaghetti to the pan and mix for 2
minutes to cover the paste in the bacon fat.
Beat the eggs and Parmesan cheese in a bowl, stirring well to avoid
lumps and add 1/2 cup of the water in which the pasta was cooked.
Remove the saucepan from the heat and add the egg mixture to the
paste, beating the eggs quickly until thickened. (by doing
it out of the fire you prevent the eggs from being cooked as scrambled
eggs).
Add salt and freshly ground pepper to the paste and sprinkle parsley.
(Perú) Preparation:
INGREDIENTS: The first thing you should do to be able to elaborate the easy recipe of
•1 pinch of pepper Peruvian ceviche is to squeeze the 12 lemons to extract their juice, reserve
1 kilogram of fish of your choice it for later.
•1 julienne onion
• 1/4 cup chopped leaf cilantro
Then, cut the fish into pieces of about 3 centimeters. Place the pieces in
•1 yellow chili pepper, chopped
•1 chili lime, chopped (to decorate) the container you are going to use to serve the dish.
•12 lemons
• 1 pinch of salt and pepper Mix the fish with the chopped yellow chili, fish broth and cilantro. Also
1 cup fish broth place the onion cut into juliennes and the crushed garlic. Let it sit for a few
To accompany: minutes so that it marinates well and is impregnated with all the flavors.
• 1 tender corn sancochado Also place the onion cut into juliennes and the crushed garlic. Let it sit for a
• 1 boiled sweet potato (sweet potato or few minutes so that it marinates well and is impregnated with all the
sweet potato) flavors.
• 1 bunch of lettuce leaves
Pepper to taste and place on the side of the plate the boiled sweet potato,
lettuce and tender corn also boiled.
Then, pour the lemon juice all over the plate so that everything is well
covered. Finally, cut a sheet of red chili lime and place it as a decoration.
Reserve it in the refrigerator to cool, since this is a dish that is served cold.
Peruvian ceviche is a dish that acts as an appetizer, so you can accompany
it with a rice with shrimp or a delicious salmon with prawn sauce.
Preparation:
(Japón) Wash the rice very well until the water comes out transparent and let it boil for 7
minutes.
Ingredients:
• 2 cups sushi rice That absorbs the rest of the water.
• 2 cups water
• 75ml minagre for sushi Try not to uncover the pot so that you get better results.
• 1 makisu
• 2 cups sesame, 100g Remove the lid, cover with a cloth and let cool 10 minutes.
• Cream Cheese
• 1 ripe avocado empty it in refractory and move it constantly, add the vinegar until it is cold, keep it
• 4 pel shrimp covered with plastic.
• Lemon juice to taste
• Japanese soy sauce Place the makisu, on top of a nori leaf covered with rice and sprinkle sesame.
• Orange juice to taste
Turn the leaf, on the shore place a thin layer of cream cheese, a strip of cucumber,
one of avocado and shrimp. Go rolling and pressing with the makisu to form the
rolls, Follow the same procedure with the other algae.
Moisten a knife with water, cut the rolls into 6 or 8.
Serve with soy sauce with lemon and orange juice.
also with this recipe, combine it instead of shrimp, make it with salmon, crab, tuna.
Tacos al pastor
(México)
INGREDIENTS: 2 ancho chiles, deveined and hydrated.
2 guajillo's peppers, deveined and hydrated.
1/2 bars of achiote paste .
1/4 cup white vinegar.
1/2 cup orange juice, sour .
4 tablespoons corn oil 1 cup onion, finely
chopped.
1 cup fresh cilantro, chopped.
1 kilo pork fillet, in steaks, seasoned .
1/2 onions, filleted.
6 lemons, split in quarters.
2 cups hot sauce, of your choice.
1 cup pineapple, natural roasted and chopped
into pieces.
UTENSILS:
Knives
Pan
Blender
Dishes
Kitchen brushes
Spoons
Chopping boards
Measuring cup
Scale Lemon Juicer
Preparation:
Blend the chilies, achiote, vinegar, orange juice and set
aside.
Spread the meat with the annatto mixture and cover

with the rest of the mixture. Let marinate for 2 hours.
In a very hot skillet sauté the filleted onion with a little

oil. Add the marinated meat until it is well browned.
Chop the already cooked meat to form the tacos.
Accompany with onion, coriander, lemon, pineapple

and salsita.

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¿Estas listo para ordenar? Are you ready to order?

Cintia Jazmín Becerra Colchado

Moisten a knife with water, cut the rolls into 6 or 8.

Serve with soy sauce with lemon and orange juice.

Spread the meat with the annatto mixture and cover

In a very hot skillet sauté the filleted onion with a little

Chop the already cooked meat to form the tacos.

Accompany with onion, coriander, lemon, pineapple

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