Time: 60 Mins Servings: 4
Brik Spin
Chef: Ricardo Zarate
Restaurant: Rosaline
Dish: Papas a la Huancaina
Ingredients
Huancaina Sauce
6 oz green bell pepper
1 oz jalapeño
4 oz red onion
4 cloves garlic, smashed
14 oz feta cheese
1½ cup whole milk
½ cup extra virgin olive oil
2 Tbls extra virgin olive oil
as needed salt & pepper
Salad Assembly
3 pieces butter lettuce
2 ea boiled mini potatoes
6 oz 16/20 prawns
4 ea kalamata olives, pitted
1 ea medium soft boiled egg
few sprigs cilantro, garnish
Method
Huancaina Sauce
Preheat oven to 475⁰F
In a mixing bowl, add red onion, garlic, green pepper, jalapeno and toss in a pinch of oil. Place on a baking sheet and roast for 10 mins or till light brown color. Set aside and let it cool.
Take the roasted vegetables in a blender and add remaining ingredients Begin pureeing for 3 mins then slowly add the ½ cup olive oil. Check for seasoning.
Pour the sauce into a container and add the rest if the olive oil.
Grilled Prawns
Preheat grill on high heat (or sauté pan). Marinade the shrimp in some olive oil, lemon juice, salt & pepper.
Grill the shrimp about 2 mins per side. Set aside.
Salad Assembly
On a plate assemble the butter lettuce, sliced boiled potatoes, grilled prawns.
Drizzle the huancaina sauce on top of potatoes & prawns, kalamata olives, and soft boiled egg
Garnish with cilantro.