Monday, July 12, 2010

Papa a la Huancaina

Papa a la Huancaina


8 Potato’s (Boiled)

0.60 lb Queso Fresco (white cheese)

5 to 7 Soda Crackers

1 can evaporate milk

3 Aji Amarillo (yellow pepper or paste)

2 Teaspoon of oil (olive oil)

1 clove garlic

1 piece of Onion

½ lime or less

Sal and pepper tt

Black olive

Lettuce leaves about 12


1. - Add the onion, garlic, Aji Amarillo (Yellow pepper), black pepper and stir-fry for 2 to 4 minutes.

2. - Place all the first preparation the cheese, evaporated milk, in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, add some milk if it is too thick and add the lime juice but not to much just a few drops. Season to taste with salt

3. - Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the yellow-cheese sauce over the potatoes. Garnish serving plate with black olive over potatoes and serve cold or at room temperature

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