Every birthday, my mother would ask me what I wanted to eat. My response as always “mom, I want papas a la huancaina and sopa de mani” and she cooked for me. I will never forget those dishes and I want to honor her with this dish
– Chef Rodolfo Guzmán
Servings: 2 – Prep/Cooking Time: 20 minutes
INGREDIENTS FOR THE SAUCE:
200 grams of toasted peanuts
200 grams of yellow peppers
2 garlic cloves
1 tbls of salt
2 tbls extra virgin olive oil
500 ml of water
INGREDIENTS FOR THE DISH:
4 medium potatoes (2 per person)
1 artisan lettuce bunch
8-12 yellow or/and red pears or cherry tomatoes
1 egg (cage free better)
2 pieces of cheese
18 grams of Fermin Iberico dry cured salchichon, sliced
18 grams Fermin Iberico dry cured chorizo, sliced
25 grams of Fermin 100% Iberico acorn fed ham, sliced
1 tsp extra virgin olive oil
Pich of Maldon salt (for garnish)
- For the sauce, heat olive oil in a sauté pan over medium-high heat and then add the yellow peppers and the garlic and cook until golden brown.
- Transfer the peppers, garlic and the toasted peanuts into a blender. Add the water and combine until you get a smooth consistency.
- Add the liquid into a pot over medium heat.
- Add salt to taste and cook until the liquid gets thicker (sauce consistency).
- Boil the potatoes, when done cut into medallions.
- Boil the water, when boiling, add the eggs and cook for 10 minutes, when done peel and cut them.
- Rinse and chopped the tomatoes and the lettuce.
- Add the lettuce, tomatoes, cheese, boiled eggs, boiled potatoes, slices of salchichon, slices of chorizo and Iberico ham on the dish.
- Pour the sauce in the center of the plate.
- Garnish with Maldon salt.
- Finish with a few drops of extra virgin olive oil and baby lettuce or micro greens on top (optional).
On every birthday, my mother used to ask me what I wanted to eat. I would always respond “mom, I want papas a la huancaina and sopa de mani” and of course she used to cook itfor me. I will never forget those dishes and I want to honor her with this recipe.