Papas chorreadas (potatoes with spiced cheese (see dirs))
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 4 | Scallions; including 2 | |
| ;inches of green top, cut | ||
| ;into 1 inch lengths | ||
| ½ | cup | Onion; finely chopped |
| 5 | Tomatoes; peeled, seeded and | |
| ;coarsely chopped or 1 2/3 | ||
| ;cup chopped, drained, | ||
| ;canned Italian plum tomato | ||
| ½ | cup | Cream, heavy |
| 1 | teaspoon | Coriander, fresh; finely |
| ;chopped | ||
| ¼ | teaspoon | Dried oregano |
| pinch | Cumin seeds; ground | |
| ½ | teaspoon | Salt |
| Black pepper; freshly ground | ||
| 1 | cup | Mozzarella or Munster cheese |
| ;freshly grated | ||
| 8 | larges | Potatoes; peeled and boiled |
Directions
SILVER XPRESS MAIL SYSTEM 5
Name: Potatoes with Spiced Cheese, Tomato and Onion Sauce In a heavy 8 to 10 inch skillet, heat the butter over moderate heat. When the foam subsides, add the scallion and onions, and cook them, stirring frequently, for 5 minutes, or until the onions are soft and transparent but not brown. Add the tomatoes and cook, stirring, for 5 minutes. Add the cream, coriander, oregano, cumin, salt and a few grindings of pepper, and, stirring constantly, drop in the cheese. Cook, stirring, until the cheese melts. Traditionally, chorreada sauce is served over boiled potatoes (or cooked string beans) and often accompanies sobrebarriga.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@... * Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Submitted By MICHELLE BRUCE On 02-04-95