John Myers
Ingredients for 1 servings:
- 3 peppers (Aji), yellow, alternatively red peppers
- 250 g sheep’s cheese, not too hot
- 1 pack of salty biscuits (for party snacks, etc.)
- 1 cup milk, 3.5%
- 2 potatoes, waxy, cooked
- 1 egg(s), hard-boiled
- 1 olive, purple
- 2 tbsp vegetable oil
- lettuce
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Aji – cheese sauce with potatoes
Cut open the aji and empty it. (Depending on how spicy you want the sauce and your taste, add a little of the empty contents. Be sparing; less is often more here!) Put the aji in a blender with a little oil or puree it with an immersion blender, add the feta cheese, crumble the biscuits and then add the cup of milk. Stir everything into a light and creamy sauce and you’re done. If the sauce is too runny, add a little more aji and a few biscuits; if it’s too thick, add a little milk, water or oil. Boil the egg until hard. This sauce is eaten as a starter in the following order – place a medium-sized plate with: 1.) green leaf salad, 2.) sliced potatoes, 3.) cover the whole thing with sauce, 4.) cut the egg in half and place them on top, 5.) garnish with the olive. This starter tastes particularly good when the potatoes are still hot and are eaten with the cold sauce. You can also heat this sauce and then eat it with spaghetti or other pasta.
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