CHIPS AND CHIPS

INGREDIENTS

• – Corn 7 models.
• – Egg 7 models.
• – Inexperienced onion 3 branches.
• – Onion 1 unit.
• – Sunflower oil.
• – Sal.
• – Pepper.
• – Cumin.
• – Crema 100 cc.
• – Grated cheese 100 g.
• – Semi-hard cheese 100 g.
• – Recent cheese 150 g.
• Eel with salad:
• – Cassava puree or mash 250 g.
• – Candy potato puree 250 g.
• – Coarse grated cheese 100 g.
• – Grated cheese 50 g.
• – Cassava starch 100 g.
• – 1 yolk.
• – Salt and pepper.
• Salad:
• – Selection lettuces.
• – Rabanito.
• – Coloured cherries.
• – Purple Onion.
• – French dressing:

  salt, pepper, citrus juice and olive oil.

CHIPA GUAZÚ with ANGUYA coastal donuts of cassava, candy potato and cheese, accompanying this dish with salad and a French dressing.

PROCEDURE:

1. Begin by filleting the white onion and chopping the inexperienced onion. Sauté the onions in sunflower oil and add the processed corn, cream, eggs and grated and/or diced cheese.
2. Season and blend properly.
3. Switch the preparation to an oiled dish and prepare dinner in a medium oven for about 35 to 40 minutes.

Eel with salad:

1. Puree the cassava together with the candy potato, add the cheese and egg. Add the cassava starch.
2. Make chorizitos and minimize them about 3 cm.
3. Fry in loads of sizzling oil.

Garrison:

1. Accompany the chipa guazú with the salad and the anguya.