Boiled Potatoes With A Spicy Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Papa a la Huancaina is a signature dish of Huancayo, a central Andean city famous for its cheese and aji amarillo (yellow chile peppers). You can substitute readily available ingredients for the traditional Peruvian cheese and peppers. Read more . Use extra sauce as a dip for crudites, fried yuca or corn on the cob. Ingredients:
6 yukon gold potatoes, washed |
2 tablespoons vegetable oil |
1/2 large yellow bell pepper, sliced |
1 small serrano pepper, halved, seeds and veins removed |
or 1 tablespoon aji amarillo paste (see note) |
8 ounces (1 cup) ricotta cheese |
4 hard-cooked eggs (divided) |
6 ounces cream cheese |
1/4 cup milk, if needed |
1 1/2 teaspoons salt |
8 butter lettuce leaves, washed and patted dry |
12 botija (purple peruvian) olives (see note) |
or 12 greek style olives of your choice |
black sesame seeds, optional garnish |
Directions:
1. In a medium pot, cover potatoes with salted water and cook until tender but firm.
2. While potatoes are cooking, make the sauce. In a blender add oil, bell pepper and serrano pepper or aji paste and liquefy. Blend in ricotta cheese, a little at a time, followed by 2 hard-cooked eggs, cut in half. Add cream cheese in chunks. If sauce is too thick, add milk to bring it to the consistency of yogurt. Add salt.
3. When potatoes are cooked, allow them to cool, then peel and slice each potato crosswise to make 3 to 4 slices per potato. Place lettuce leaves on individual plates. Fan potatoes out beside or over lettuce and cover with cream sauce. Cut remaining 2 hard-cooked eggs in half. Garnish each plate with egg and olives, and black sesame seeds if desired. Serve at room temperature.
4. Note: Aji amarillo and purple Peruvian botija olives are available at ethnic and specialty Latin food markets.
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