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 porcie
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 strúčik garlic roughly chopped; 150 g fresh cheese crumbled; 0,5 šálka evaporated milk; 4 ks saltine cracker; 2 lyžica vegetable oil; 0,5 lyžička salt; 0,25 lyžička 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.

Originálny recept od Forkin

Celkový čas: 35 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 352 kcal

Informácie o alergénoch: môže obsahovať vajcia a mlieko. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

4 ksyellow potato, peeled and halved

sauce

2 ksyellow aji pepper, stemmed, seeded, and roughly chopped
0,5 ksred onion, roughly chopped
1 strúčikgarlic, roughly chopped
150 gfresh cheese, crumbled
0,5 šálkaevaporated milk
4 kssaltine cracker
2 lyžicavegetable oil
0,5 lyžičkasalt
0,25 lyžičkablack pepper

garnish

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

Vybavenie

pot · blender · cutting board · knife · pan

Postup

Krok za krokom

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.
Približne 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.
Približne 7 min
Poznámka kuchára: 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.
Približne 3 min
Poznámka kuchára: 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 porciu

Výživové údaje

64%Skóre

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

Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.

Správne uchovanie

Skladovanie

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

Ohrievanie

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.