papa a la huancaina
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Author: Letincelle Status: published Published: Nov 05,2009 license cc-by-sa tags: recipe, food, cocina, potato, cuisine, comida, papa, Peruvian Food, cuisine péruvienne, Comida Peruana, sib zamini, peruvian, pomme de terre, patata, Letincelle, nourriture, papa a la huancaina, huancaina, Peruvian Images, patate, peruana,
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Share on TwitterBoiled potatoes covered in a creamy sauce made of feta-like cheese,
Peruvian yellow peppers (you can use a substitute for this such as hot
pepper paste or powder, or even a piece of fresh, seedless hot pepper),
whole milk, a little oil (sunflower or corn) and salt. Some recipes call for
garlic and onions, others for salted crackers, I did not use any of those.
The cheese, peppers, milk, oil and salt should be blended until smooth.
To serve, slice the peeled potatos (they should be at room temperature,
but I like for them to be warm), pour a couple of tablespoons of the
Huancaina sauce over the potatos and garnish with black Peruvian
olives and a piece or two of boiled egg.
Oh, this is typically served on a bed of lettuce, and is a starter.
