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 adag
Cuisine: peruvian
Ingredients: 4 db yellow potato peeled and halved; 2 db yellow aji pepper stemmed, seeded, and roughly chopped; 0,5 db red onion roughly chopped; 1 gerezd garlic roughly chopped; 150 g fresh cheese crumbled; 0,5 csésze evaporated milk; 4 db saltine cracker; 2 ek. vegetable oil; 0,5 tk. salt; 0,25 tk. black pepper; 4 db lettuce leaf; 2 db hard-boiled egg halved; 4 db 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.

Forkin eredeti receptje

Teljes idő: 35 p
Adag: 4
Nehézség: Közepes
Adagonként: 352 kcal

Allergéninformáció: a következőket tartalmazhatja: tojás és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

4 dbyellow potato, peeled and halved

sauce

2 dbyellow aji pepper, stemmed, seeded, and roughly chopped
0,5 dbred onion, roughly chopped
1 gerezdgarlic, roughly chopped
150 gfresh cheese, crumbled
0,5 csészeevaporated milk
4 dbsaltine cracker
2 ek.vegetable oil
0,5 tk.salt
0,25 tk.black pepper

garnish

4 dblettuce leaf
2 dbhard-boiled egg, halved
4 dbblack olive

Eszközök

pot · blender · cutting board · knife · pan

Elkészítés

Lépésről lépésre

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.
Körülbelül 20 p
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.
Körülbelül 7 p
A szakács megjegyzése: 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.
Körülbelül 3 p
A szakács megjegyzése: 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.

Adagonként

Tápérték

64%Pontszám

Kalória: 352,3kcal
Fehérje: 13,4g
Szénhidrát: 36,5g
Zsír: 16,1g
Rost: 4,1g
Cukor: 5,9g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

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

Újramelegítés

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.