Llapingachos
Llapingachos are Ecuadorian potato cakes coloured with achiote and filled with melting cheese. Their crisp surface and soft centre are traditionally paired with peanut sauce and fresh garnishes.
写真: young shanahan from Bratislava, Slovakia — Llapingachos. · CC BY 2.0 · 出典
材料 & 作り方・手順
8 品目
歴史と由来
Llapingachos are Ecuadorian potato cakes coloured with achiote and filled with melting cheese. Their crisp surface and soft centre are traditionally paired with peanut sauce and fresh garnishes.
5 ステップ
Boil the potatoes in salted water until tender, drain thoroughly and mash while hot.
Cook onion in achiote oil, mix into the potatoes with cumin and salt, then cool for 20 minutes.
Shape the mash into patties, place cheese in each centre and seal; chill briefly to firm.
Blend peanuts with milk, then simmer with a spoonful of the onion mixture until creamy.
Pan-fry the patties on a lightly oiled griddle until deeply golden on both sides.
Serve with salsa de maní, avocado, fried egg, curtido and grilled sausage if desired.
この妥協なきクオリティをあなたの食卓で愉しむために、まずは特別な宴のご相談から始めましょう。
メニューの選定から当日の流れ、全体の雰囲気作りに至るまで、直接お話を伺うことが最も理想的な第一歩となります。