![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5Lj9sAecEusuN5DX30zJ5dpOB0aM3qAG77eV09qZFpAAodi84tnSxzd6bJo-IZTvNyX6_5ZYoUJqDse_vjCtZQzrAI7jO6_T11Y6D2kY7DvEwtnJWfXLIf9D4pMDRw6opCl2DTMm3CU/s320/Picture+121.jpg)
Serves 6
Preparation Time : 10 mins
Cooking Time : 20 mins
Ingredients
10 Russet Potatoes, peeled, boiled and quartered (New, Red or Yukon can be used as well)
2 whole cloves of garlic
2 whole cloves of garlic
2 Peruvian yellow chili peppers, seeded or 2 tbsp yellow chili paste (aji amarillo), or any chili peppers
400g Ricotta cheese or any fresh cheese
1/2 cup vegetable oil + 1 tbsp for cooking
3 hardboiled eggs
Milk, if needed
Garnish
3 lettuce leaves for each serving
Black olives
Procedure
1. In a small skillet, heat 1 tbsp oil over medium-high heat, add garlic and chili peppers, until garlic turns lightly brown.
2. In a blender, add cooked garlic and chili peppers, cheese, oil until smooth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS31-KhWSw-k7iQNGBkG-aJCgGz-TivgQjZzSYgrTuDW-UNx7pVAX9LWT012gwUTqKzne08oP2gAjBj3317XJo8BpqSBpaizJDreXcXS7o0Clw4MPJCS-1nBihBLYMV2AzDs4QM7qDR8/s320/Picture+116.jpg)
3. If mixture is not soft after blending, add milk until smooth.
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Those potatoes look delicious! I have a good friend from Peru and her food is wonderful.
ReplyDeleteuhmmmm...That sauce is sooo yummy :D
ReplyDelete