Papas A La Arequipena

* Exported from MasterCook *

PAPAS A LA AREQUIPENA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Spanish
Masterchefs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ea Chilies, ancho, dried,
-- split lengthwise,
-- seeded
1/3 c Annato seed **
1 c Oil, vegetable
Lettuce leaves
2 lg Eggs, hard cooked, sliced
1 ea Corn, ear, shucked,
-- boiled tender, thinly
-- sliced through the cob
1/4 c Cilantro (coriander)
-- leaves, chopped
Olives, Calamata (garnish)
-----POTATO MIXTURE-----
3 lb Potatoes, peeled, cooked,
-- mashed
1 ea Lemon, juice of OR
1 ea Lime, juice of
-----SAUCE-----
Salt, coarse
1 c Oil, olive
2 sm Chilies, split lengthwise
-- seeded, and chopped
1 ea 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:
ÿÿÿÿÿÿ
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:
ÿÿÿ
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
: The Knapp Press, Los Angeles, 1985

Chef: Felipe Rohas-Lombardi, Rojas-Lombardi
Restaurant,
: New York



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