Yield: 1 Servings
|1 kilograms||(2 pounds) potatoes; cooked with skins|
|1 cup||Evaporated milk|
|1 \N||Green or yellow hot peppers; (without the seeds), up to 2|
|1 cup||Fresh cheese or 1 cup coarsely grated fresh mozzarella or munster cheese|
|\N \N||Salt to taste|
|\N \N||Lettuce leaves|
|6 \N||Black olives|
|3 \N||Hard boiled eggs|
|6 \N||Pieces freh cheese|
Peel the potaotes and cool. To prepare the sauce, soak the bread in the milk. Liquify the hot peppers with the oil in the blender and add the milk, bread and cheese. Mix until smooth. If the cheese is salty, no more salt is necesarry. Arrange the cooked and peeled potatoes on the lettuce leaves and cover with the cheese sauce. Decorate with olives,hard boiled eggs and pieces of fresh cheese.
There is a Bolivian version of Papas a la Huancaina: Ingredients 3 ground yellow chilies 2 Tablespoons oil 1 cup milk ½ kilo (1 pound) peanuts, roasted and ground 1 teaspoon huacatay (similar to wild marigold. No known substitute) 6 large cooked potatoes, peeled and cut in half 6 lettude leaves hard cooked eggs, dark olives, tomatoe slices and cheese slices.
Fry the chilies in the oil. Add the milk, peanuts and huacatay. Simmer until the sauce thickens, about 15 minutes. To serve, place two potatoe halves on each lettuce leaf. Cover generously with the sauce. Garnish with the eggs, olives tomatoes and cheese.
Recipe by: Eva Lewitus
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Dec 26, 1997