Side Pannel
Papas a la Arequipena
Papas a la Arequipena
- Recipe Submitted by ADMIN on 09/26/2007
Category: Spanish, Vegetables
Ingredients List
- 3 Chilies, ancho, dried,
- -- split lengthwise,
- -- seeded
- 1/3 c Annato seed **
- 1 c Oil, vegetable
- Lettuce leaves
- 2 lg Eggs, hard cooked, sliced
- 1 Corn, ear, shucked,
- -- boiled tender, thinly
- -- sliced through the cob
- 1/4 c Cilantro (coriander)
- -- leaves, chopped
- Olives, Calamata (garnish)
Directions
POTATO MIXTURE
3 lb Potatoes, peeled, cooked,
mashed
1 Lemon, juice of OR
1 Lime, juice of
SAUCE
Salt, coarse
1 c Oil, olive
2 sm Chilies, split lengthwise
seeded, and chopped
1 Garlic, clove, peeled
1 1/4 c Walnuts (5 ounces)
2 ts Salt
1/2 lb Cheese, feta, Rumanian OR
crumbled
1/2 lb 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.
3 lb Potatoes, peeled, cooked,
mashed
1 Lemon, juice of OR
1 Lime, juice of
SAUCE
Salt, coarse
1 c Oil, olive
2 sm Chilies, split lengthwise
seeded, and chopped
1 Garlic, clove, peeled
1 1/4 c Walnuts (5 ounces)
2 ts Salt
1/2 lb Cheese, feta, Rumanian OR
crumbled
1/2 lb 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.
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