Yuccas A La Huancaina - Cassava With Huancaina Sau... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 46 |
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One of my absolute favorite appetizers! This sauce can also be served as an appetizer over boiled and sliced potatoes or as a salad dressing. Ingredients:
1 or 2 yuccas (cassava) |
vegetable oil |
salt |
huancaína sauce |
7 fresh yellow aji (chili), seeded and deveined |
10 oz. fresh ricotta or feta cheese |
vegetable oil |
2/3 c. milk |
1 small onion, chopped |
1 garlic clove, crushed |
salt & pepper to taste |
Directions:
1. Peel and rinse yuccas.
2. Cut in 2 or 3 pieces depending the size.
3. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
4. Cut yuccas in 1/2 x 2 sections.
5. Heat oil in a skillet and fry yuccas until golden.
6. Season.
7. Drain fat in paper towel.
8. Yucca sticks may be frozen until ready to use.
9. Remove from freezer and place immediately in hot oil until golden and crispy.
10. Serve with Huancaína Sauce as an appetizer.
11. Huancaína Sauce:
12. Place ají in a blender.
13. Pour milk and blend.
14. Sauté onion with garlic in oil until cooked.
15. Add this mixture to blender together with the cheese.
16. While blending add oil until a creamy sauce is obtained.
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