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 porsiyon
Cuisine: peruvian
Ingredients: 4 adet yellow potato peeled and halved; 2 adet yellow aji pepper stemmed, seeded, and roughly chopped; 0,5 adet red onion roughly chopped; 1 diş garlic roughly chopped; 150 g fresh cheese crumbled; 0,5 su bardağı evaporated milk; 4 adet saltine cracker; 2 yemek kaşığı vegetable oil; 0,5 çay kaşığı salt; 0,25 çay kaşığı black pepper; 4 adet lettuce leaf; 2 adet hard-boiled egg halved; 4 adet 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 tarafından hazırlanan özgün tarif

Toplam süre: 35 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 352 kcal

Alerjen bilgisi: yumurta ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

4 adetyellow potato, peeled and halved

sauce

2 adetyellow aji pepper, stemmed, seeded, and roughly chopped
0,5 adetred onion, roughly chopped
1 dişgarlic, roughly chopped
150 gfresh cheese, crumbled
0,5 su bardağıevaporated milk
4 adetsaltine cracker
2 yemek kaşığıvegetable oil
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper

garnish

4 adetlettuce leaf
2 adethard-boiled egg, halved
4 adetblack olive

Ekipman

pot · blender · cutting board · knife · pan

Hazırlanışı

Adım adım

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.
Yaklaşık 20 dk.
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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
Aşçının notu: 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.

Porsiyon başına

Besin değerleri

64%Puan

Kalori: 352,3kcal
Protein: 13,4g
Karbonhidrat: 36,5g
Yağ: 16,1g
Lif: 4,1g
Şeker: 5,9g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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.