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Peruvian Potato Causa Rellena Recipe

   
 

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     Peruvian Potato Causa Rellena

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   6
Preptime   45 min. plus refrig.

Ingredients
2 lbs. Yukon/golden potatoes, peeled and cut to large chunks
2 tsp. salt plus extra for water
1/3 c extra virgin olive oil
2 tsp. Aji amarillo ground chile powder
1 tsp. ground black pepper
1/4 c lemon juice
pitted black olives, halved - garnish
3 hard boiled eggs - sliced to rounds - garnish
Fillings - Canned Fish, Cooked Chopped Shrimp/Chicken bound with mayonnaise and fresh herbs/spices,
 
Fillings -Seafood Ceviche, Mashed Avocado, Soft/Moldable Cheeses
Sauces- Aoili, or Salsa Huancaina
8 oz. ricotta cheese
1/2 c milk
2 cloves garlic
1 tsp. Aji amarillo ground chile powder
1/4 c extra virgin olive oil
1 - 2 tsp. salt and pepper to taste

Instructions
For Causa, boil potatoes in salted water until tender. Drain and add salt, olive oil. lemon juice and 2 tsp. ground Aji Amarillo chile. Mash well until smooth. Allow potatoes to cool.
In springform pan, layer 1/2 potatoes and press down with spatula in even, smooth layer. Add in Causa filling of choice in even layer about 2 inches thick. Layer over remaining half of potatoes, smoothing well with spatula. Cover with plastic wrap and place weighted plate over top. Refrigerate until cooled and set, several hours to overnight.
To make sauce for Causa Rellena (Salsa Huancaina) In blender, combine ricotta cheese, milk, garlic cloves, salt and pepper. Puree. Once pureed, drizzle in olive oil to create a creamy consistency.
To serve, remove springform pan from base. Drizzle with sauce and garnish with hardboiled eggs and olives. Slice into wedges. Serve cold/room temperature.


Originally Submitted
1/6/2016





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