{"id":6486,"date":"2021-05-27T05:00:44","date_gmt":"2021-05-27T09:00:44","guid":{"rendered":"https:\/\/www.eldiario.net\/portal\/?p=6486"},"modified":"2021-05-27T05:00:44","modified_gmt":"2021-05-27T09:00:44","slug":"chaque-de-trigo-pelado","status":"publish","type":"post","link":"https:\/\/www.eldiario.net\/portal\/2021\/05\/27\/chaque-de-trigo-pelado\/","title":{"rendered":"CH\u00b4AQUE DE TRIGO PELADO"},"content":{"rendered":"<p><strong>Para 6 personas.<\/strong><\/p>\n<p><strong>Ingredientes:<\/strong><\/p>\n<p>1 1\/2 Taza de trigo pelado seco<\/p>\n<p>7 Tazas de caldo base de res (fondo)<\/p>\n<p>12 Nudos de cordero<\/p>\n<p>1 u. Cebolla roja mediana picada en brunoise<\/p>\n<p>\u00bc Cucharilla de comino molido<\/p>\n<p>\u00bd Or\u00e9gano desmenuzado<\/p>\n<p>1 tomate picado en brunoise<\/p>\n<p>3 cucharas de perejil picado fino<\/p>\n<p>\u00bc Cucharilla de pimienta molida<\/p>\n<p>2 u. Diente de ajo machacado<\/p>\n<p>1 Cuchara Aj\u00ed colorado en polvo<\/p>\n<p>\u00bc\u00a0 taza de habas peladas<\/p>\n<p>1 u. tomate pelado cortado en brunoise<\/p>\n<p>\u00bc\u00a0 taza de arvejas peladas<\/p>\n<p>3 u. papas imillas medianas peladas<\/p>\n<p>Sal a gusto<\/p>\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n<p>Poner en el bat\u00e1n el trigo pelado, descartando las piedritas que haya, moler hasta que est\u00e9 granulado no muy fino.<\/p>\n<p>En una olla verter el caldo base con los nudos de cordero. Una vez que hierva agregar la cebolla, el comino, el or\u00e9gano, el tomate, el perejil, la pimienta, el ajo, el aj\u00ed y la sal al gusto. Dejar cocinar por aproximadamente 10 a 14 minutos.<\/p>\n<p>Mientras hierve el caldo base con todos los condimentos, tomar una fuente con abundante agua, verter el trigo y retirar con una cuchara todo lo que flota, repetir esta operaci\u00f3n 3 veces.<\/p>\n<p>Una vez limpio el trigo, agregar poco a poco al caldo para que no pare la cocci\u00f3n, mover lentamente para que se mezcle y no se pegue en las paredes o al fondo de la olla.<\/p>\n<p>Dejar hervir por unos 40 minutos aproximadamente. Mover y mezclar constantemente. Agregar las habas, las arvejas y las papas partidas a la mitad, dejar cocer por 15 a 20 minutos o hasta que las papas est\u00e9n cocidas. Seguir moviendo.<\/p>\n<p>Rectificar el sabor.<\/p>\n<p><strong>Emplatado:<\/strong><\/p>\n<p>En un plato hondo servir el ch\u00b4aque con 2 nudos de cordero, dos medias papas y espolvorear perejil picado.<\/p>\n<p>Nota. Esta sopa espesa es perfecta para mitigar los efectos del frio en esta \u00e9poca.<\/p>\n<p>Nota 2. Acompa\u00f1ar con llajua o unos locotitos picados. Y marraqueta.<\/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>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_6488\" aria-describedby=\"caption-attachment-6488\" style=\"width: 165px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-6488 size-medium\" src=\"https:\/\/www.eldiario.net\/portal\/wp-content\/uploads\/2021\/05\/Nota-6-Foto-2-165x300.jpeg\" alt=\"\" width=\"165\" height=\"300\" \/><figcaption id=\"caption-attachment-6488\" class=\"wp-caption-text\">El chef Franz Arandia<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Para 6 personas. Ingredientes: 1 1\/2 Taza de trigo pelado seco 7 Tazas de caldo base de res (fondo) 12 Nudos de cordero 1 u. Cebolla roja mediana picada en brunoise \u00bc Cucharilla de comino molido \u00bd Or\u00e9gano desmenuzado 1 tomate picado en brunoise 3 cucharas de perejil picado fino \u00bc Cucharilla de pimienta molida [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6487,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-6486","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 v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>CH\u00b4AQUE DE TRIGO PELADO - 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\/2021\/05\/27\/chaque-de-trigo-pelado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CH\u00b4AQUE DE TRIGO PELADO - El Diario - Bolivia\" \/>\n<meta property=\"og:description\" content=\"Para 6 personas. 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