Papa a la Huancaina

... submitted by butterflydog

Peruvian Spicy Potatoes with cream sauce

6 Yukon Gold potatoes or a combination of Yukon Gold and purple potatoes,
washed 2 tablespoons canola oil
1/2 large yellow bell pepper, sliced
1 small habanero pepper, halved, seeds and veins removed and well rinsed

OR

1 tablespoon aji amarillo paste, available in specialty Latin markets
8 ounces ricotta cheese
4 hard-cooked eggs
6 ounces cream cheese
1/4 cup milk, if needed
1 1/2 teaspoons salt
12 botija (purple Peruvian) olives
8 butter lettuce leaves, washed and patted dry
Black sesame seeds, optional garnish

In a medium pot, cover potatoes with salted water and cook until tender
but firm. While potatoes are cooking, make the sauce. In a blender add
oil, bell pepper and habanero pepper or aji paste and liquefy. Blend in
ricotta cheese, a little at a time, followed by 2 hard cooked eggs, cut in
half. Add cream cheese in chunks. If sauce is too thick, add milk to bring
it to consistency of yogurt. Add salt. When potatoes are cooked, allow
them to cool, then peel and slice each potato crosswise to make 3 to 4
slices per potato. Place lettuce leaves on individual plates. Fan potatoes
out beside or over lettuce and cover with cream sauce. Cut remaining 2
hard-cooked eggs in half. Garnish each plate with egg and olives, and
black sesame seeds if desired. Serve at room temperature. Makes 4
servings.

Note: Purple Peruvian botija olives are available at ethnic and specialty
food markets.
Source: Newspaper recipe


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