Papas a la arequipena
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Chilies, ancho, dried, split lengthwise, seeded |
| ⅓ | cup | Annato seed ** |
| Lettuce leaves | ||
| 2 | eaches | Eggs, hard cooked |
| 3 | pounds | Potatoes, peeled, cooked, mashed |
| Salt, coarse | ||
| 1 | cup | Oil, olive |
| 2 | smalls | Chilies, split lengthwise seeded, and chopped |
| 1 | each | Garlic, clove, peeled |
| 1¼ | cup | Walnuts (5 ounces) |
| 1 | each | Corn, ear, shucked, boiled tender, thinly sliced through the cob |
| ¼ | cup | Cilantro (coriander) leaves, chopped |
| Olives, Calamata (garnish) | ||
| 1 | each | Lemon, juice of OR |
| 1 | each | Lime, juice of |
| 2 | teaspoons | Salt |
| ½ | pounds | Cheese, feta, Rumanian OR crumbled |
| ½ | pounds | Cheese, feta, Greek, crumbled |
| Pepper (to taste) | ||
Directions
POTATO MIXTURE
SAUCE
** Available in Latin American markets Hold each chili with a fork over a gas flame, turning until lightly roasted on all sides. Place the chili in a bowl with 2 cups of warm water, and soak for 20 minutes.
Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 minutes. Remove from the heat and cool. Oil will keep indefinitely, tightly covered, in a cool place.
For Potato Mixture: =================== Stir ¼ cup achiote oil into mashed potatoes (reserve remainder of the oil for another use). Add lime or lemon juice and salt to taste. Set aside.
For Sauce: ==========
Drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic. Process until smooth. With the machine running, add ½ cup of walnuts, ½ cup reserved pepper soaking liquid and 2 tablespoons of salt.
Process until smooth. Add half of the crumbled cheese and process until smooth. Transfer to a small bowl. Coarsely chop the remaining walnuts and add them to the mixture with the remaining cheese; salt and pepper to taste.
Shape potato mixture into about 2 dozen 1½-inch balls.
Arrange them on a bed of lettuce leaves, spooning a little sauce on top. Garnish with eggs, corn, coriander and olives. Serve at room temperature.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York