PAPA A LA HUANCAÍNA,
Last Updated on
ingredients
1 pk yellow pepper 100 g Balkan cheese 1 clove garlic 1 tbsp extra virgin olive oil 200 ml condensed milk 4 pk potatoes 2 pk eggs 1 pk iceberg lettuce 80 g black olives ground black pepper salt
progress in the video above
A Peruvian speciality whose beauty literally lies in its simplicity. Excellent as a side dish or as a main dish.
1.
Wash the peppers and take out the seeds. Cut it into several smaller pieces and then place it on a hot grill pan. Grill for about 5 minutes on each side. If you don’t have a grill pan, cook the peppers in the oven under the grill.
2.
Place the peppers, cheese, crackers and garlic in a blender, then add the oil along with the evaporated milk. Season with black pepper. Blend the mixture until smooth. Salt as needed, but beware, the feta cheese is salty enough on its own. Huancaína sauce is ready.
3.
Cook the peeled and sliced potatoes in salted boiling water – about 15 minutes.
4.
Cook the eggs until they are rotten (5 and a half minutes in salted boiling water followed by cooling in ice water) and peel them from their shells.
5.
Clean the lettuce and tear it into smaller pieces. Place it as a base on a serving plate and place the potatoes on top. Pour the Huancaína sauce over them, sprinkle with black olives and top with a sliced egg.
6.
Instagram : walrus.buko
