Papa a la Huancaína
Huancayo — Mother recipe · en it
A traditional Peruvian dish that combines steamed potatoes with a creamy and spicy sauce.
📷 Feralbt — CC BY 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 400g potatoes
- 200g caciocavallo cheese
- 100ml cream
- 2 onions
- 2 dried red peppers
- 1 tablespoon chili powder
- 1 tablespoon palm oil
- Tomato sauce
- Salt and pepper to taste
Method
- Wash and thinly slice the potatoes. Boil some water and cook the potato slices for 10-15 minutes until they are soft.
- In a pan, sauté the finely chopped onions in palm oil until they turn golden brown.
- Add the dried red peppers and chili powder, stir well and let cook for 5 minutes.
- Add the cream and tomato sauce, stir and bring to a boil.
- Arrange the potato slices on a serving dish, cover with the sauce and sprinkle with grated caciocavallo cheese.
- Warm in the oven at 180°C for 5 minutes or serve immediately hot.
The story
Papa a la Huancaína originates from Huancayo, Peru. Its name comes from the city's name and it is said to have been invented during a festival in honor of a king.
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