Preparation

cook all the meat separately, cut and slice the chorizos and hams into strips.
soft cheeses are cut into strips and dry cheese is added last, sprinkled.

ornaments
3 chili peppers cut into strips
chamborote chilies 1 per plate
escarole lettuce
1 bunch of radishes
stuffed olives
capers without saltpeter
chopped parsley
4 ounces shrimp, peeled, passed through boiling water
small sardines

saucer
place a vegetable base, alternated with the other ingredients. Garnish with flower radish, chamborote pepper, chopped parsley, and drizzle with dressing and cheese powder.

Ingredients

  • vegetables:
  • 3 large carrots
  • 4 tender pacayas
  • 1 dozen asparagus
  • 1 medium cauliflower
  • ½ pound green beans
  • ½ pound peas
  • ½ pound of green beans
  • ½ pound brussels sprouts
  • vinegar, bay leaf, ginger, salt, mustard, sugar, fenugreek
  • preparation
  • 1. Cut the carrot into thick julienne strips, separate the cauliflower sprigs after passing them through boiling salted water for two minutes; the pea, 5 min; the green bean in julienne, 2 min; Brussels sprouts for 5 min. save the water in which you cooked the previous vegetables.
  • boil the pacayas in salted water for 10 min.
  • 2. drain them all
  • 3. In a skillet with oil, sauté vegetables with raw onions, just skim briefly.
  • 4. Add vinegar to the vegetable water and drown fenugreek seeds, grated ginger, bay leaf, salt, mustard and a pinch of salt. bring to a boil for 5 min
  • meats and cheeses
  • ½ pound jerky
  • ½ pound of pork post
  • 1 pound chicken breast
  • 3 black chorizos
  • 3 red chorizos
  • 3 sausages
  • hams, salami and sausages (according to your preference)
  • fresh and layered cheese
  • 4 ounces kraft or yellow cheese
  • 8 ounces dry cheese