Papas a la Arequipena

Title:
Papas a la Arequipena

Yield:
8 Servings

Categories:
Vegetables,
Spanish,
Rltbr




Ingredients:





     3    Chilies, ancho, dried,


          -- split lengthwise,


          -- seeded


   1/3 c  Annato seed **


     1 c  Oil, vegetable


          Lettuce leaves


     2 lg Eggs, hard cooked, sliced


     1    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    Lemon, juice of OR


     1    Lime, juice of



-----------------------------------SAUCE-----------------------------------


          Salt, coarse


     1 c  Oil, olive


     2 sm Chilies, split lengthwise


          -- seeded, and chopped


     1    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:


 ===================


 


      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:


 ==========


 


      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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip