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Recipes and facts, games and interesting news
Papas a la Huancaina from Peru
Ingredients for 4-6 people
10 potatoes, boiled and sliced
1 small onion, finely sliced
2 hard-boiled eggs
100g ricotta cheese
2 tablespoons of powdered chili
2 tablespoons of cream or evaporated milk
3 tablespoons of oil
juice of 1/2 a lemon
10 black or green olives
handful of chopped fresh parsley
salt and pepper
Mash two egg yolks together with ricotta, chili, salt, and pepper and mix in the cream, oil, lemon juice and onion (previously cooked for a few minutes in boiling water). Lay the potato slices on a plate and cover it with the sauce. Garnish with olives, the remains of the hard-boiled egg cut into slices and the parsley.
Gnocchi from Italy
Ingredients for 4-5 people
1 kg potatoes
300 g white flour
1 egg (optional) salt
Boil the potatoes with the skin, starting with a pot of cold salted water, allowing half an hour from the moment of boiling. Drain the potatoes, peel them and mash them in a large bowl. Add the flour and a pinch of salt. The egg (whole or just yolk) is optional: the trick is to get the right consistency, which depends a lot on the type of potatoes used. Roll the mixture into long strips, about the width of a finger. Then cut each strip into pieces about the size of a thumbnail, covering with flour so they don't stick. Shape them by rolling them against a grater or against the back of a fork. Boil plenty of salted water in a large pan and drop the gnocchi in. As soon as they pop back up drain them and season them. There are infinite possibilities. The simplest and most exquisite is with butter and sage. Tomato sauce with basil is also excellent or "quattro formaggi" (four cheeses), among which gongozola should be present.
Alu paratha (potato stuffed bread) from India
Ingredients for 12 loaves
500 g potatoes
210 g ghee
175 g white flour
175 g wholewheat flour
2 dl water
1 small onion
2 teaspoon of salt
1 teaspoon of powdered ginger
1 teaspoon of powdered turmeric
1 teaspoon of powdered coriander
1 teaspoon of cumin seeds
1 teaspoon of ground black pepper
1 teaspoon of chopped parsley
Mix the salt with the sieved flour, slowly adding the water. Knead until you get a firm but elastic dough. Cover with a damp cloth and allow to rest in a cool place for three hours. Make 12 balls from the mixture. On a lightly floured surface, flatten the balls into circles, take 130g of ghee and brush the tops of the circles, fold them in half and brush again. Fold them once more and brush again. Reform them into rounds and repeat the whole operation. Thus the butter is completely incorporated. In the meantime boil the potatoes. When ready, drain and mash them. Peel and finely chop the onion, then brown it in 30g of hot ghee. Add the ginger, turmeric, cumin seeds and the coriander. Cook for a few minutes, mixing constantly. Add the mashed potato and season. Allow the flavors to develop, then sprinkle with parsley. Allow to cool. Roll out the dough to a thickness of about 1/2 cm. Place a spoonful of the filling in the centre, fold in half, making a semicircle and seal well. Fry both sides in what remains of the ghee and serve.
Sweet potato bread from Africa
Ingredients for 6 people
250 g sweet potatoes
125 g cornflour
125 g wheatflour
2 teaspoons of yeast
a drop of milk
salt
Mix the sweet potato puree with flour, yeast, salt and milk. Put the dough in a deep container and cook for half an hour in an oven at 200°. Allow to cool a bit and serve hot or cold.
Puré de batatas com chouriço (sweet potato puree with sausage) from Portugal
Ingredients for 4 people
700 g sweet potato
2 large onions
150 g sausage meat
2 spoonfuls olive oil
1 spoonful chopped parsley
ground pepper
salt
Peel the potatoes and cook them in water together with the sausage meat, the onions cut in half, the oil, salt and pepper on a moderate flame until the potatoes become soft. Finely slice the sausage meat. Drain the potatoes and mash them with the onions. Cook for 12-15 minutes mixing regularly with a wooden spoon so the excess liquid evaporates. Serve immediately with the sausage slices on top.
Sweet potato jam from Haiti
Ingredients
500 g sweet potatoes
water
500 g sugar
40 g butter
5 g vanilla powder
cinnamon
nutmeg
lemon peel
Peel and cut the potatoes into cubes, boil in a pot with the water, the sugar, the cinnamon and the nutmeg. Cook until the sweet potatoes are transparent. Add the butter and vanilla, cook for the further 5 minutes and serve.
(16/06/2006)
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