Have you ever tried a slightly spicy cheesy-dip that leaves a fresh powdery cheesy taste to your boiled potatoes? If you haven’t yet, then this is another masterpiece to try for that unique Peruvian taste that provokes another gustatory adventure.
“Huancaina Sauce” (more popularly known as “Papa a la Huancaina Sauce”) also comes handy in a pack of A la Cena’s or Provenzal’s 60 to 90 grams ready-to-mix sauce. One just needs to add evaporated or fresh milk to the mixture and voila!-- A mouth-watering highlight of a boiled (yellow or white) potato dish could turn to be another sumptuously different experience.
“Papa” is a Spanish term for potato, thus the name Papa a la Huancaina ( Huancaina Potato). Since Peru is known to produce 10,000 varieties of potatoes, Peruvians must have mastered the art of picking the right potato dish to match it with a corresponding garnishing and sauce that creates a signature dish uniquely reflective of Peru as a whole- the essence of its culture and way of life fused in its unique culinary arts and taste.
What is Huancaina Sauce really made of? It is made from mixing fresh ingredients like aji amarillo (yellow pepper), fresh milk, feta cheese (ricotta or parmesan could be a substitute), a little salt and pepper, garlic and onion. The mixture has to reach a consistency of a yellowish thick and smooth sauce-- swirl it or swish it over the boiled sliced-potatoes to make an excellent dip.
One thing is for sure, whether your papas go with a home-made or ready-to-mix huancaina sauce, you are up for a fantastic taste to serve as a great appetizer or even a delectable full lunch. However you want it, buen provecho!
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