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Ingredients
- 1 kg (2 pounds) potatoes, cooked with skins
- 2 slc Bread
- 1 c. Evaporated lowfat milk
- 1 x Green or possibly yellow warm peppers, (without the seeds), up to 2
- 1/2 c. Oil
- 1 c. Fresh cheese or possibly 1 c. coarsely grated fresh mozzarella or possibly munster cheese
- Â Â Salt to taste
- Â Â Lettuce leaves
- 6 x Black olives
- 3 x Hard boiled Large eggs
- 6 piece freh cheese
Directions
- Peel the potaotes and cold. To prepare the sauce, soak the bread in the lowfat milk. Liquify the warm peppers with the oil in the blender and add in the lowfat milk, bread and cheese. Mix till smooth. If the cheese is salty, no more salt is necesarry. Arrange the cooked and peeled potatoes on the lettuce leaves and cover with the cheese sauce. Decorate with olives,hard boiled Large eggs and pcs of fresh cheese.
- There is a Bolivian version of Papas a la Huancaina: Ingredients 3 grnd yellow chilies 2 Tbsp. oil 1 c. lowfat milk 1/2 kilo (1 lb.) peanuts, roasted and grnd 1 tsp. huacatay (similar to wild marigold. No known substitute) 6 large cooked potatoes, peeled and cut in half 6 lettude leaves hard cooked Large eggs, dark olives, tomatoe slices and cheese slices.
- Fry the chilies in the oil. Add in the lowfat milk, peanuts and huacatay. Simmer till the sauce thickens, about 15 min. To serve, place two potatoe halves on each lettuce leaf. Cover generously with the sauce. Garnish with the Large eggs, olives tomatoes and cheese.
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