{"id":60590,"date":"2022-02-02T04:44:14","date_gmt":"2022-02-02T08:44:14","guid":{"rendered":"https:\/\/www.eldiario.net\/portal\/?p=60590"},"modified":"2022-02-02T04:44:14","modified_gmt":"2022-02-02T08:44:14","slug":"historia-culinaria-2","status":"publish","type":"post","link":"https:\/\/www.eldiario.net\/portal\/2022\/02\/02\/historia-culinaria-2\/","title":{"rendered":"Historia culinaria"},"content":{"rendered":"<p>Queridos lectores, comenzamos este encantador mes que, adem\u00e1s, cuenta en sus d\u00edas con la festividad de Carnaval.<\/p>\n<p>Es bien sabido que Tarija es uno de los destinos tur\u00edsticos bolivianos que alberga a propios y extra\u00f1os en la alegre fiesta, envolviendo de color, algarab\u00eda, tradiciones culinarias, encanto y simpat\u00eda que se observa en toda la poblaci\u00f3n.<\/p>\n<p>\u00bfSab\u00edan ustedes que en parte de tierras chapacas se realizaron investigaciones cient\u00edficas, las cuales demuestran el origen mundial de uno de los ingredientes m\u00e1s utilizados en la gastronom\u00eda boliviana y mundial?<\/p>\n<p>Se trata del man\u00ed. Un art\u00edculo publicado el 2016 por la revista Scientific American habla de un estudio que revela c\u00f3mo las dos especies antiguas de Arachis se mezclaron hace 10.000 a\u00f1os en tierras bolivianas para crear el man\u00ed, mundialmente consumido en la actualidad.<\/p>\n<p>Esta leguminosa se origin\u00f3 por el cruce o hibridaci\u00f3n de dos especies de man\u00ed <em>Arachis ipaensis<\/em> y <em>Arachis duranensis<\/em> para dar lugar al man\u00ed moderno <em>Arachis hypogaea<\/em>.<\/p>\n<p>Tenemos algo m\u00e1s por lo cual sentirnos orgullosos, aportando as\u00ed a la gastronom\u00eda mundial.<\/p>\n<p>A continuaci\u00f3n comparto con ustedes una deliciosa receta con \u00e9ste espectacular ingrediente.<\/p>\n<p><strong><u>ARROZ PASI\u00d3N CON MAN\u00cd <\/u><\/strong><\/p>\n<p><strong><u>\u00a0<\/u><\/strong><\/p>\n<p><strong>4 pax.<\/strong><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<p>4 cucharas de man\u00ed tostado machacado<\/p>\n<p>4 cucharas de perejil y cilantro picados finos.<\/p>\n<p>\u00bc taza de aceite de oliva<\/p>\n<p>\u00bd cebolla picada<\/p>\n<p>1 u. diente de ajo picado<\/p>\n<p>2 cucharillas de c\u00farcuma en polvo<\/p>\n<p>300 gr. Pechuga de pollo cortado en cubos medianos<\/p>\n<p>1 1\/2 tazas de arroz<\/p>\n<p>Pulpa de 1 u. Maracuy\u00e1 grande<\/p>\n<p>1.5 lts. caldo de pollo<\/p>\n<p>Sal y pimienta al gusto<\/p>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>En un bowl peque\u00f1o mezclar el man\u00ed con el perejil y el cilantro. Reservar.<\/p>\n<p>En una olla mediana verter el aceite de oliva, agregar la cebolla y cuando tenga un color perla agregar el ajo y la c\u00farcuma. Colocar los cubos de pollo y sellarlos o dorarlos bien. Incorporar el arroz, mitad de la pulpa de maracuy\u00e1, 1.2 lts. de caldo de pollo, sal y pimienta al gusto y dejar cocer a fuego medio bajo por aproximadamente 25 minutos.<\/p>\n<p>Mover de vez en cuando y agregar m\u00e1s caldo de ser necesario, la preparaci\u00f3n debe quedar jugosa o caldosa.<\/p>\n<p>Cu\u00e1ndo est\u00e9 cocido el arroz, agregar el restante de pulpa de maracuy\u00e1, mezclar bien y retirar del fuego.<\/p>\n<p><strong>Emplatado<\/strong><\/p>\n<p>En un plato hondo sirva la porci\u00f3n del arroz pasi\u00f3n de maracuy\u00e1 y por encima espolvoree una buena cantidad de man\u00ed y hierbas, agregue un toque de aceite de oliva. Servir bien caliente y disfrute.<\/p>\n<p>&nbsp;<\/p>\n<p>Queridos lectores nos vemos en una siguiente receta y no olviden que:<\/p>\n<p><strong>\u201cLa comida hecha con amor, f\u00edsica, qu\u00edmica y biol\u00f3gicamente sabe mejor\u201d<\/strong><\/p>\n<p><strong>Chef Franz R. Arandia Belmonte<\/strong><\/p>\n<p><strong>Gastr\u00f3nomo Profesional e Investigador Gastron\u00f3mico<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Facebook Fan Page: Chef Ara\u00f1a<\/p>\n<p>Facebook: Ara\u00f1a del monte<\/p>\n<p>Facebook: Paladar Mundial Un Gusto Surreal<\/p>\n<p>Blog: Gastrobiologia.wordpress.com<\/p>\n<p>Instagram: Arana_del_monte<\/p>\n<figure id=\"attachment_60592\" aria-describedby=\"caption-attachment-60592\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/02\/14-15-FOTO-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-60592\" src=\"https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/02\/14-15-FOTO-2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/02\/14-15-FOTO-2-300x225.jpg 300w, https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/02\/14-15-FOTO-2-768x576.jpg 768w, https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/02\/14-15-FOTO-2-696x522.jpg 696w, https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2022\/02\/14-15-FOTO-2.jpg 1000w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment-60592\" class=\"wp-caption-text\">CHEF FRANZ ARANDIA<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Queridos lectores, comenzamos este encantador mes que, adem\u00e1s, cuenta en sus d\u00edas con la festividad de Carnaval. Es bien sabido que Tarija es uno de los destinos tur\u00edsticos bolivianos que alberga a propios y extra\u00f1os en la alegre fiesta, envolviendo de color, algarab\u00eda, tradiciones culinarias, encanto y simpat\u00eda que se observa en toda la poblaci\u00f3n. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":60591,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-60590","post","type-post","status-publish","format-standard","has-post-thumbnail","category-femenina"],"acf":{"antetitulo":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Historia culinaria - El Diario - Bolivia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.eldiario.net\/portal\/2022\/02\/02\/historia-culinaria-2\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Historia culinaria - El Diario - Bolivia\" \/>\n<meta property=\"og:description\" content=\"Queridos lectores, comenzamos este encantador mes que, adem\u00e1s, cuenta en sus d\u00edas con la festividad de Carnaval. 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