Papa La Huancaina
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 chilli peppers (Aji), yellow, alternatively red chilli peppers
- 250 g sheep cheese, not too hot
- 1 packet biscuit (s), salty (for party snacks etc.)
- 1 cup milk, 3.5%
- 2 potato (s), waxy, boiled
- 1 egg (s), hard-boiled
- 1 olive, purple
- 2 tablespoon vegetable oil
- salad
Print Recipe
Pin Recipe Instructions
- Cut open the aji and remove it. (Depending on the required degree of spiciness of the sauce and taste, add a little of the removed contents again. Be economical, less is often more here!)
- Put the aji with a little oil in a blender or grind with a hand blender,
- Add the sheep`s cheese, crumble the biscuits and then add the cup of milk, stir everything into a slightly creamy sauce, done.
- If the sauce is too runny, add a little aji and a few cookies to it, is it too thick, add a little milk or water or oil.
- Hard boil the egg
- This sauce is eaten as a starter in this order - medium-sized plate
- prove with:
- 1.) green lettuce,
- 2.) sliced potatoes,
- 3.) cover the whole thing with sauce,
- 4.) cut the egg in 2 halves and place on top,
- 5.) Garnish with the olive.
- This starter tastes particularly good when the potato is still hot and is eaten with the cold sauce.
- You can also heat this sauce and then eat it well with spaghetti or other pasta.
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