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home > recipes > vegetables > papa a la huancaina 2
Peruvian Spicy Potatoes with cream sauce 6 Yukon Gold potatoes or a combination of Yukon Gold and purple potatoes, washed 2 tablespoons canola oil 1/2 large yellow bell pepper, sliced 1 small habanero pepper, halved, seeds and veins removed and well rinsed OR 1 tablespoon aji amarillo paste, available in specialty Latin markets 8 ounces ricotta cheese 4 hard-cooked eggs 6 ounces cream cheese 1/4 cup milk, if needed 1 1/2 teaspoons salt 12 botija (purple Peruvian) olives 8 butter lettuce leaves, washed and patted dry Black sesame seeds, optional garnish In a medium pot, cover potatoes with salted water and cook until tender but firm. While potatoes are cooking, make the sauce. In a blender add oil, bell pepper and habanero pepper or aji paste and liquefy. Blend in ricotta cheese, a little at a time, followed by 2 hard cooked eggs, cut in half. Add cream cheese in chunks. If sauce is too thick, add milk to bring it to consistency of yogurt. Add salt. When potatoes are cooked, allow them to cool, then peel and slice each potato crosswise to make 3 to 4 slices per potato. Place lettuce leaves on individual plates. Fan potatoes out beside or over lettuce and cover with cream sauce. Cut remaining 2 hard-cooked eggs in half. Garnish each plate with egg and olives, and black sesame seeds if desired. Serve at room temperature. Makes 4 servings. Note: Purple Peruvian botija olives are available at ethnic and specialty food markets. Source: Newspaper recipe

Papa a la Huancaina 2


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keyword: huancaina
ethnicity: south american
recipes for vegetables
recipes by butterflydog
Email Address:
(posted August 11, 2006)

Peruvian
Spicy Potatoes with cream sauce

6 Yukon Gold potatoes or a combination of Yukon Gold and purple potatoes, washed
2 tablespoons
canola oil
1/2 large yellow
bell pepper, sliced
1 small habanero pepper, halved, seeds and veins removed and well rinsed

OR

1 tablespoon aji amarillo paste, available in specialty Latin markets
8 ounces
ricotta
cheese
4
hard-cooked
eggs
6 ounces
cream cheese
1/4 cup
milk, if needed
1 1/2 teaspoons
salt
12 botija (purple Peruvian) olives
8
butter lettuce leaves, washed and patted
dry
Black sesame seeds, optional
garnish

In a medium
pot, cover potatoes with salted water and cook until tender but firm.

While potatoes are cooking, make the
sauce. In a blender add oil, bell pepper and habanero pepper or aji paste and liquefy. Blend in ricotta
cheese, a little at a time, followed by 2 hard cooked eggs, cut in half. Add cream cheese in chunks. If sauce is too thick, add milk to bring it to consistency of yogurt. Add salt.

When potatoes are
cooked, allow them to cool, then peel and slice each potato crosswise to make 3 to 4 slices per potato. Place lettuce leaves on individual plates. Fan potatoes out beside or over lettuce and cover with
cream sauce. Cut remaining 2 hard-cooked eggs in half. Garnish each plate with egg and olives, and black sesame seeds if desired. Serve at room temperature.

Makes 4 servings.

Note: Purple Peruvian botija olives are available at ethnic and specialty food markets.

Source: Newspaper recipe


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