(Peruvian Salad) Papa a la Huancaina

(Peruvian Salad) Papa a la Huancaina 

INGREDIENTS FOR THE HUANCAINA SAUCE


  • 1 red onion, peeled and diced, about 1 cup
  • 2 cloves garlic, peeled and minced
  • 4 tablespoons cooking oil
  • 2 teaspoons aji amarillo paste
  • 1/4 teaspoon each salt, pepper, cumin, oregano, turmeric
  • 2 cups whole milk
  • 8 oz. queso fresco, cut into 1/2 inch cubes
  • 6 slices white bread, toasted, crust removed, and cut into 1/2 inch pieces
  • 1/4 cup olive oil


INGREDIENTS FOR THE SALAD


  • 4 Yukon Gold potatoes, boiled in water, peeled, and cut into rounds
  • 1 head butter lettuce
  • 2 hardboiled eggs, peeled, and cut into quarters
  • 8 Kalamata olives, pitted
  • parsley for garnish
  • In addition to the ingredients above, you’ll need a skillet to make the onion sofrito and a blender to purée the Huancaina sauce.


PREPARATION

1. Sauté the onion in a skillet with cooking oil over medium to high heat for a couple of minutes while stirring

2. Add the garlic, aji amarillo, salt, pepper, cumin, oregano, and turmeric, continue to stir and cook a few more minutes until the onions become translucent

3. Remove from heat and transfer the onion sofrito to a blender

4. Add queso fresco and milk, purée until smooth

5. Add the toast, a few pieces at a time, and continue to purée until sauce thickens

6. Pour the olive oil in a slow stream, while continuing to blend

7. Transfer the sauce from the blender to a cup with a pour spout

8. Arrange the lettuce leaves and potato rounds on a salad plate, and pour the huancaina sauce over the potatoes

9. Garnish each plate with a quarter piece hardboiled egg, Kalamata olive, and sprig of parsley

10. Serve cold and spicy

After trying a (Peruvian Salad) Papa a la Huancaina, you can share recipes with friends and family at home. You can share this recipe on your social media account, but please share comments in the fields that are already available below, it's easy enough not to make it. Good Luck !

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