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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