in Latin America

Papa a la huancaina

updated

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Ingredients for 4 servings:

  • 6 m.-sized potatoes
  • 4 eggs
  • 150 g feta cheese
  • 1 garlic clove(s)
  • 3 tbsp olive oil
  • 8 olives, black
  • 1 ½ tbsp chili paste (Aji Amarillo)
  • 120 ml condensed milk
  • 50 g biscuit(s), salty
  • pepper
  • 4 large lettuce leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peruvian cold appetizer

Peel the potatoes and boil them in salted water until tender, then hard-boil the eggs. Let both cool. Combine the feta cheese with olive oil, a finely chopped garlic clove, the aji amarillo paste, and the biscuits in a blender. Pour in the condensed milk and blend until creamy. Add pepper to taste. Add enough condensed milk so the cream flows well and is not too thick. Place a large lettuce leaf on each plate. Slice the cooked potatoes and arrange them on top. Pour some of the cream over the potatoes. Place two egg halves and two olives on top.

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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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