Greetings from this great piece of land known as Venezuela. On this occasion, I am going to present you with a recipe from a great gastronomic power such as Peru.
In Peru there is a great variety of food and dishes. For many, it is the gastronomic capital of Latin America. The dish that I bring today has a curious controversy among Peruvians, but this one seems to be solved: they are not Lima potatoes but potatoes from Huancayo.
The controversy arises from the fact that the dish was very prepared during the construction between the railroad from Huancayo to Lima, but this dish already has its name well defined and it is from Huancayo. It is a very representative dish of Peruvian agriculture, since there are more than 4000 species of potatoes in the country.
This preparation is relatively quick and easy to prepare. Surely these were the characteristics for which they were very consumed by the workers, besides being based on a local product as is the potato.
For this recipe we used:
For the preparation of this dish, we will have ready: The potatoes cut to the Spanish, the dressings in brunoise (chili, leek, chives, onion), cheese in squares. The potatoes are cooked until al dente. For the sauce, heat the milk, without boiling let it evaporate. When the milk is reduced, mix in the blender with a drizzle of oil, the cookies in pieces, the dressings, and the cheeses. Take care that its texture is like mayonnaise. Serve on a bed of lettuce the potatoes dipped in sauce and on this hard-boiled eggs cut into slices, like the olives and julienne paprika.
