Papas A La Arequipena Recipe - Cooking Index
Papas A La Arequipena Recipe - Cooking Index
| 3 | Chilies - ancho, dried, - split lengthwise, | |
| Seeded | ||
| 1/3 cup | 78ml | Annato seed ** |
| 1 cup | 237ml | Oil - vegetable |
| Lettuce leaves | ||
| 2 | Eggs - hard cooked, sliced (large) | |
| 1 | Corn - ear, shucked, - boiled tender, thi | |
| Sliced through the cob | ||
| 1/4 cup | 4g / 0.1oz | Cilantro - (coriander), - leaves, chopped |
| Olives - calamata (garnish) | ||
| Potato Mixture | ||
| 3 lbs | 1362g / 48oz | Potatoes - peeled, cooked, - mashed |
| 1 | Lemon - juice of or | |
| 1 | Lime - juice of | |
| Sauce | ||
| Salt - coarse | ||
| 1 cup | 237ml | Oil - olive |
| 2 cups | 474ml | Chilies - split lengthwise (small) |
| Seeded - and chopped | ||
| 1 | Garlic - clove, peeled | |
| 1 1/4 cups | 296ml | Walnuts - (5 ounces) |
| 2 teaspoons | 10ml | Salt |
| 1/2 lb | 227g / 8oz | Cheese - feta, rumanian or |
| Crumbled | ||
| 1/2 lb | 227g / 8oz | Cheese - feta, greek, - crumbled |
| Pepper - (to taste) |
** Available in Latin American markets
Hold each chili with a fork over a gas flame, turning until lightly roasted on all sides. Place the chili in a bowl with 2 cups of warm water, and soak for 20 minutes.
Prepare achiote oil by stirring together annato seeds and vegetable oil in a saucepan over medium heat for 2 minutes. Remove from the heat and cool. Oil will keep indefinitely, tightly covered, in a cool place.
For Potato Mixture:
Stir 1/4 cup achiote oil into mashed potatoes (reserve remainder of the oil for another use). Add lime or lemon juice and salt to taste. Set aside.
For Sauce:
Drain ancho chilies, reserving soaking liquid, and place them in a processor with the olive oil, fresh chilies, and garlic. Process until smooth. With the machine running, add 1/2 cup of walnuts, 1/2 cup reserved pepper soaking liquid and 2 tablespoons of salt. Process until smooth. Add half of the crumbled cheese and process until smooth. Transfer to a small bowl. Coarsely chop the remaining walnuts and add them to the mixture with the remaining cheese; salt and pepper to taste.
Shape potato mixture into about 2 dozen 1 1/2-inch balls. Arrange them on a bed of lettuce leaves, spooning a little sauce on top. Garnish with eggs, corn, coriander and olives. Serve at room temperature.
Source:
New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, New York
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