Ingredients:
• 10 medium white potatoes
• ½ lb (¼ kg) of fresh white cheese (ricotta or feta are ok)
• 5 fresh yellow chilli-peppers (ají amarillo)
• 1 cup evaporated milk
• ½ cup chopped onion
• ½ cup vegetable oil
• 2 cloves garlic
• 5-6 saltine crackers
• salt and pepper
• lettuce
• 3 hard cooked eggs
• black olives
Preparation:
Cook and peel potatoes and allow to cool.
Remove seeds and veins from the ajíes, wash well with water, and chop finely. In a medium skillet with hot oil, sauté the ajíes, onions, and garlic until tender.
Put this mix in a blender with the cheese, milk, crackers, salt and pepper. Pour the oil slowly until you get the characteristic smooth-creamy consistency of the sauce (you can add more crackers or some more milk for increasing/reducing thickness). Adjust to taste with salt and pepper if necessary, and let cool at room temperature.
Lay a bed of lettuce in a dish and place the potatoes on top. Cover with the sauce, and serve with hard boiled eggs (in halves) and black olives.
Makes 6 servings.
A recipe by the Wikimedia Cookbook.
Back to Peruvian Cuisine Recipes.