Papa a la Huancaína
Peru's golden appetizer: boiled potatoes blanketed in a silky cheese sauce fired with ají amarillo, served cold with eggs and olives.
What it is
Peru's golden appetizer: boiled potatoes blanketed in a silky cheese sauce fired with ají amarillo, served cold with eggs and olives. Ingredients: yellow potatoes, queso fresco, ají amarillo paste, evaporated milk, soda crackers (the home thickener), garlic, onion, oil, lettuce, hard-boiled eggs, black olives. Recipe: 1) Boil potatoes in their skins; peel and slice thick. 2) Sauté onion, garlic and ají paste. 3) Blend with cheese, milk and crackers into a glossy, pourable sauce. 4) Nap the potatoes generously. Serve: cold, on lettuce, crowned with egg halves and olives. Flavor: creamy, cheesy, with a slow-building yellow-chile glow. History: from Huancayo in the central Andes — legend credits the women who fed railway workers building the line to Lima in the 19th century. See also: Ceviche, Ají de Gallina.
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Related topics
World Cuisines
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