{"id":63576,"date":"2022-02-16T01:18:10","date_gmt":"2022-02-16T05:18:10","guid":{"rendered":"https:\/\/www.eldiario.net\/portal\/?p=63576"},"modified":"2022-02-16T01:18:10","modified_gmt":"2022-02-16T05:18:10","slug":"historia-culinaria-3","status":"publish","type":"post","link":"https:\/\/www.eldiario.net\/portal\/2022\/02\/16\/historia-culinaria-3\/","title":{"rendered":"Historia culinaria"},"content":{"rendered":"<p>El lacayote (<em>Cucurbita ficifolia<\/em>) es muy apreciado dentro de nuestra gastronom\u00eda. Pude probarlo en diferentes preparaciones, en varios departamentos de Bolivia. En Tarija y Chuquisaca en preparaci\u00f3n de mermelada, por separado, y dentro de las suaves y frescas empanadas blanqueadas. Adem\u00e1s, en deliciosas preparaciones como aj\u00ed de lacayote, en Samaipata \u2013 Santa Cruz, y Sorata \u2013 La Paz, al igual que en sopas con man\u00ed.<\/p>\n<p>Vers\u00e1til y de sabor casi neutro, el lacayote da a quien lo prepara un sinf\u00edn de posibilidades culinarias para poder aplicarlo y no perder nada de \u00e9sa sabrosa pulpa que rellena su ostentosa presentaci\u00f3n. Es por eso que a continuaci\u00f3n comparto con ustedes \u00e9sta sencilla receta que agradar\u00e1 a toda su familia y amigos.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Pastelitos de lacayote<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<p>Masa:<\/p>\n<p>250 gr. Harina<\/p>\n<p>\u00bd cucharilla de polvo de hornear<\/p>\n<p>120 gr. Mantequilla<\/p>\n<p>2 yemas de huevo<\/p>\n<p>\u00bd taza de leche<\/p>\n<p>Pizca de sal<\/p>\n<p>Relleno:<\/p>\n<p>1 \u00bd taza de pulpa de lacayote<\/p>\n<p>\u00bc taza de aceite<\/p>\n<p>1 u. cebolla mediana picada<\/p>\n<p>1 u. diente de ajo machacado<\/p>\n<p>\u00bd cucharilla de or\u00e9gano<\/p>\n<p>100 gr. queso criollo rallado<\/p>\n<p>4 u. huevos<\/p>\n<p>1 yema mezclada con 1 cuchara de leche<\/p>\n<p>Sal y pimienta al gusto<\/p>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>Cernir la harina, sal y polvo de hornear. Agregar la mantequilla y mezclar hasta que se forme una masa granulada. Mezclar las yemas con la leche y a\u00f1adir a la anterior mezcla. Amasar ligeramente y dejar reposar.<\/p>\n<p>Relleno: sancochar el lacayote en poca agua (llevar a cocci\u00f3n), escurrir y tamizar el resultado para obtener un pur\u00e9. En una cacerola con aceite caliente dorar la cebolla con el ajo y el or\u00e9gano. Retirar del fuego y agregar el pur\u00e9 de lacayote, el queso y los huevos batidos por separado. Salpimentar al gusto.<\/p>\n<p>Estirar la masa con un rodillo y forrar con la mitad de la masa moldes peque\u00f1os individuales y desarmables. Incorporar la mezcla de lacayote y cubrir con el resto de la masa.<\/p>\n<p>Hornear 175 oC hasta que est\u00e9n doraditos por encima.<\/p>\n<p>Nota. En vez de sancochar el lacayote puede hornearlo envuelto en aluminio con un poco de aceite, sal, pimienta y una pizca de az\u00facar. Al enfriarse realizar el pur\u00e9.<\/p>\n<p><strong>Emplatado:<\/strong><\/p>\n<p>Desmoldar los pastelitos de lacayote, servir calientes y puede acompa\u00f1ar de una fresca ensalada o acompa\u00f1amiento de arroz.<\/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>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\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El lacayote (Cucurbita ficifolia) es muy apreciado dentro de nuestra gastronom\u00eda. Pude probarlo en diferentes preparaciones, en varios departamentos de Bolivia. En Tarija y Chuquisaca en preparaci\u00f3n de mermelada, por separado, y dentro de las suaves y frescas empanadas blanqueadas. Adem\u00e1s, en deliciosas preparaciones como aj\u00ed de lacayote, en Samaipata \u2013 Santa Cruz, y Sorata [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":63577,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-63576","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 v28.6 - 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\/16\/historia-culinaria-3\/\" \/>\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=\"El lacayote (Cucurbita ficifolia) es muy apreciado dentro de nuestra gastronom\u00eda. 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