Papa a la Huancaína is a Peruvian favorite. The dish consists of a creamy sauce, Salsa a la Huancaíína, which smothers slices of boiled potatoes. It is traditionally dressed with a boiled egg and two black olives.
This recipe comes from Cocina al Toque, my favorite daytime cooking show.
1 hot pepper (Aji Verde)
.5 cup milk
1.5 to 2 cups of fresh white cheese (unaged white cheese)
two cloves of garlic
3 or 4 pecans
1 or 2 boiled eggs
3 boiled white potatoes
- In a saucepan, sauté the hot pepper with garlic until cooked
- Take off the stove and blend with pecans cheese, and milk in a blender until well blended. Here, you may add Soda crackers which will add a bit of body to create a thicker salsa
Place a few pieces of lettuce as the base, add slices of boiled potato and smother with your fresh batch of Salsa a la Huancaina. Garnish with a hard boiled egg and two black olives and enjoy with a cold glass of Chicha Morada.