in Latin America

Dad "Huancaina"

updated

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Ingredients for 4 servings:

  • 4 large lettuce leaves
  • 3 m.-sized potatoes
  • 3 eggs
  • 12 black olives marinated in herbs
  • 1 clove(s) garlic
  • 3 tbsp extra virgin olive oil
  • 1 ½ tbsp paste (Aji Amarillo paste)
  • 150 g feta cheese
  • 120 g condensed milk
  • 50 g crackers, salty
  • some pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peruvian appetizer

Boil the potatoes in their jackets, peel them, and let them cool. Hard-boil the eggs and let them cool. Blend the olive oil, garlic, Amarillo paste, feta cheese, condensed milk, and crackers with a hand blender until creamy. Season with pepper. Divide the lettuce among the plates. Slice the potatoes and eggs and place them on top of the salad. Spoon the paste over the potatoes and garnish with the olives. Serve as a cold appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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