HOW TO PREPARE PAPA A LA HUANCAINA

Ingredients

 Salt
 4 yellow or russet potatoes
 12 ounces queso blanco (alternatively, queso fresco can be used), cubed
 1 (5 ounce) can evaporated milk
 1 1/2 tablespoons aji amarillo paste
 1/2 teaspoon ground turmeric
 2 saltine crackers
 1/4 cup vegetable oil
 4-5 leaves butter lettuce
 1 hard boiled egg, quartered
 2-3 olives, halved

Directions
1. Over high heat, bring a large pot of water to a boil. Throw in a few pinches
of salt and carefully drop in the potatoes; cook until tender when poked with
the tines of a fork, about 10 minutes. Remove the potatoes from the water
and transfer to a cutting board to cool. When the potatoes are room
temperature, peel the potato skins off with a paring knife. Slice the peeled
potatoes into 1/4-inch slices and set aside.

2. To a the jar of a blender, add the cubed queso blanco, evaporated milk, aji
amarillo paste, ground turmeric and saltine crackers. Turn the blender on
medium, and slowly drizzle in the oil until it reaches the desired consistency.
Salt to taste. Note: I added no salt due to the salt content of the cheese I
used; this will vary depending on the brand.

3. To plate the dish, arrange the leaves of lettuce on a large plate. Fan the
sliced potatoes atop the lettuce, and pour the sauce over the potatoes.
Garnish with eggs and olives.

Yield: 4-6 servings as an appetizer

 Papa a la Huancaína

Author: Peru Delights

Recipe type: Appetizer
Cuisine: Peruvian
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 4

Boiled yellow potatoes covered with an even yellower spicy and creamy cheese
sauce, and accompanied by hard-boiled eggs and black olives
Ingredients

 ½ cup aji amarillo paste

 2 tablespoons vegetable oil
 1 cup evaporated milk
 4 soda crackers
 8 oz. queso fresco (fresh white cheese)
 Salt
 Iceberg lettuce leaves
 6 yellow potatoes, boiled and peeled
 Black olives
 3 hard-boiled eggs, peeled and cut in slices
 Parsley sprigs

Instructions

1. Put the aji amarillo paste in the blender, add oil and milk and process with the
crackers, queso fresco, and salt, until smooth.
2. In four plates put four lettuce leaves, some thick potato slices, and cover with a
few tablespoons of the sauce.
3. Garnish with black olives, hard boiled eggs and parsley.