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 porcje
Cuisine: peruvian
Ingredients: 4 szt. yellow potato peeled and halved; 2 szt. yellow aji pepper stemmed, seeded, and roughly chopped; 0,5 szt. red onion roughly chopped; 1 ząbek garlic roughly chopped; 150 g fresh cheese crumbled; 0,5 szklanka evaporated milk; 4 szt. saltine cracker; 2 łyżka vegetable oil; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper; 4 szt. lettuce leaf; 2 szt. hard-boiled egg halved; 4 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 4
Trudność: Średni
Na porcję: 352 kcal

Informacja o alergenach: może zawierać jaja i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

4 szt.yellow potato, peeled and halved

sauce

2 szt.yellow aji pepper, stemmed, seeded, and roughly chopped
0,5 szt.red onion, roughly chopped
1 ząbekgarlic, roughly chopped
150 gfresh cheese, crumbled
0,5 szklankaevaporated milk
4 szt.saltine cracker
2 łyżkavegetable oil
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper

garnish

4 szt.lettuce leaf
2 szt.hard-boiled egg, halved
4 szt.black olive

Sprzęt

pot · blender · cutting board · knife · pan

Sposób przygotowania

Krok po kroku

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.
Około 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.
Około 7 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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 porcję

Wartości odżywcze

64%Ocena

Kalorie: 352,3kcal
Białko: 13,4g
Węglowodany: 36,5g
Tłuszcz: 16,1g
Błonnik: 4,1g
Cukry: 5,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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.