PAPA A LA HUANCAINA (HUANCAYO-STYLE POTATOES)
This means Huancainan-style potato and comes from Huancayo, Peru. It's an easy-to-make dish of sliced potatoes with a special sauce.
Provided by marco
Categories World Cuisine Recipes Latin American South American Peruvian
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
- Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
- Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
- Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
- Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 45.5 g, Cholesterol 189.9 mg, Fat 37.3 g, Fiber 4.2 g, Protein 19.9 g, SaturatedFat 18.2 g, Sodium 927.1 mg, Sugar 4.5 g
PERUVIAN POTATOES WITH SPICY CREAM SAUCE (PAPAS A LA HUANCAINA)
Steps:
- Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.
- Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.
- Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.
POTATOES WITH CHEESE SAUCE (PAPAS A LA HUANCAíNA)
Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.
Provided by Lillian Chou
Categories Milk/Cream Potato Side Vegetarian Quick & Easy Dinner Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 (first course or side dish) servings
Number Of Ingredients 8
Steps:
- Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
- Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
- Cut potatoes crosswise into 1/4-inch-thick slices.
- Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
- What to drink:
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
POTATOES WITH CHEESE SAUCE (PAPAS A LA HUANCAíNA)
Gourmet May 2009, Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives. http://www.gourmet.com/recipes/2000s/2009/05/potatoes-with-cheese-sauce
Provided by Queen Dana
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime).
- Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
- Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
- Cut potatoes crosswise into 1/4-inch-thick slices.
- Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
Nutrition Facts : Calories 112.4, Fat 2.3, SaturatedFat 0.6, Cholesterol 1.5, Sodium 13.5, Carbohydrate 20.7, Fiber 2.5, Sugar 1.7, Protein 2.8
POTATOES IN SPICY CHEESE SAUCE - PAPA A LA HUANCAINA
This famous Peruvian dish Papa a la Huancaína was posted by Marian Blazes. I have posted it here for use in the ZWT-7 world tour of South/Central America. This is a dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or as a lunch dish. It is delicious made with yellow or white potatoes. The sauce for the dish is called Salsa a la Huancaina and is made with aji amarillo peppers. The spiciness can be adjusted by using less or more yellow chile peppers. (your preference) If you would rather not have it spicy, you may use some tumeric powder instead for flavor.
Provided by Baby Kato
Categories Peruvian
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
- Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
- Once onion is softened remove from heat and let cool.
- Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
- Next add the cheese and crackers and blend until smooth.
- The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
- Season with salt and pepper to taste and serve at room temperature or chilled.
- For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
- Boil the potatoes until tender, drain and let cool.
- Slice the potatoes and place on top of the lettuce leaves.
- Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.
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