AppetizerSide Dish

Papa a la Huancaína

Name: Papa a la Huancaína
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 porcí
Cuisine: peruvian
Ingredients: 4 ks yellow potato peeled and halved; 2 ks yellow aji pepper stemmed, seeded, and roughly chopped; 0,5 ks red onion roughly chopped; 1 stroužek garlic roughly chopped; 150 g fresh cheese crumbled; 0,5 hrnek evaporated milk; 4 ks saltine cracker; 2 lžíce vegetable oil; 0,5 lžička salt; 0,25 lžička black pepper; 4 ks lettuce leaf; 2 ks hard-boiled egg halved; 4 ks black olive

This classic Peruvian appetizer features boiled yellow potatoes generously covered in a creamy, spicy, and savory cheese sauce. It's a vibrant dish often served cold or at room temperature, perfect for starting any meal.

Originální recept od Forkin

Celkový čas: 35 min
Počet porcí: 4
Obtížnost: Střední
Na porci: 352 kcal

Informace o alergenech: může obsahovat vejce a mléko. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

4 ksyellow potato, peeled and halved

sauce

2 ksyellow aji pepper, stemmed, seeded, and roughly chopped
0,5 ksred onion, roughly chopped
1 stroužekgarlic, roughly chopped
150 gfresh cheese, crumbled
0,5 hrnekevaporated milk
4 kssaltine cracker
2 lžícevegetable oil
0,5 lžičkasalt
0,25 lžičkablack pepper

garnish

4 kslettuce leaf
2 kshard-boiled egg, halved
4 ksblack olive

Vybavení

pot · blender · cutting board · knife · pan

Postup

Krok za krokem

1
Place the potatoes in a medium pot and cover with cold water by about an inch. Add a pinch of salt to the water.
2
Bring the water to a boil over medium-high heat, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
Přibližně 20 min
3
While the potatoes cook, prepare the sauce. Heat the vegetable oil in a small pan over medium heat.
4
Add the yellow aji pepper, red onion, and garlic to the pan. Sauté for 5-7 minutes until the onion is softened and fragrant.
Přibližně 7 min
Poznámka kuchaře: Cooking the aji and onion mellows their flavors and enhances the sauce's depth.
5
Transfer the sautéed mixture to a blender. Add the fresh cheese, evaporated milk, saltine crackers, salt, and black pepper.
6
Blend the mixture until completely smooth and creamy. If the sauce is too thick, add a little more evaporated milk until it reaches a pourable consistency.
Přibližně 3 min
Poznámka kuchaře: Taste and adjust seasoning if needed. The sauce should be rich and slightly spicy.
7
Drain the cooked potatoes and let them cool slightly. Slice them into thick rounds.
8
To serve, place a lettuce leaf on each plate. Arrange the potato slices on top of the lettuce.
9
Generously spoon the huancaína sauce over the potatoes.
10
Garnish each plate with hard-boiled egg halves and black olives.

Na porci

Výživové hodnoty

64%Skóre

Kalorie: 352,3kcal
Bílkoviny: 13,4g
Sacharidy: 36,5g
Tuky: 16,1g
Vláknina: 4,1g
Cukry: 5,9g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

Store leftover sauce and potatoes separately in airtight containers in the refrigerator.

Ohřívání

The sauce is best served cold or at room temperature; do not reheat. Potatoes can be gently warmed if desired, but are typically eaten cold with the sauce.