Papa a la huancaina is one of the most well-known Peruvian dishes. And, it’s simple to make: boil some potatoes and pour over the beloved cheesy and spicy cream sauce. The dish is served mostly as an appetizer, and it’s also a great side dish for any occasion.
In truth, huancaina sauce goes well and is used with plenty of other Peruvian dishes, like arroz con pato, tallarines verdes (pesto) or tallarines rojos (spaghetti pomodor). So it comes as no surprise that pasta with huancaina sauce became a dish in its own right.
This is an excellent quick and easy recipe (30 minutes) for Sunday lunch. You’ll find Peruvian restaurants that have the dish on their menu, with steak or even lomo saltado on the side. You’ll find, however, that eating it by itself is more than satisfying.
½ k fettuccini
1 egg, parboiled
1 ½ cups of milk
200g queso fresco
s spoons oil
2 cloves of chopped garlic
½ chopped onion
1 rocoto, without seeds, chopped
2 yellow ajís , without seeds, chopped
1 spoon butter
salt and pepper to taste
1. Cook the fettuccine in boiling water with salt. Strain, mix with the butter and put to one side
2. Sauté the onion and garlic. Add the ajís and rocoto and sauté two minutes more. Take off the heat.
3. Blend the dressing with the queso fresco, milk, and egg. Season. Heat the huancaina, without letting it boil, and serve with the pasta.
Cover photo: cocinaperu.com/Flickr
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