- 1/2 kilo papas
- 1 huevo
- 1 cebolla cortada en cubitos
- 1 diente de ajo picado fino
- 100 gr. de setas
- 6 aceitunas negras
- 2 cucharadas de pasas
- 2 cucharadas de maní tostado molido
- 1 huevo duro
- harina para freir, media tacita
- aceite, sal, pimienta, una pizca de azúcar, perejil, aji-no-moto* y un chorrito de vinagre.
Preparación
Poner las papas peladas a cocer en agua salada.
Mientras cuecen hacer el relleno, freir las cebollas y el ajo, añadir las setas escurridas y picadas, dejar que doren. Sazonar al gusto. Luego de unos minutos apagar el fuego y mezclar con las aceitunas, mani tostado, huevo duro y pasas, todo picado finamente para que el relleno pueda ser manejable.
Cuando esten cocidas las papas, escurrirlas y aplastar con el pasapuré; se puede añadir sal y pimienta para dar gusto a la masa. Dejar enfriar y luego añadir un huevo crudo, amasar con las manos añadiendo algo de harina principalmente para que la masa no se pegue, tarea por demas tediosa pero ni modo: Formar bolas de masa como un puño, en cada bola hacer un agujero con los dedos y colocar una cucharada de relleno, luego cerrar cuidadosamente y empapar la bola con un poco de harina. Reservar hasta terminar con toda la masa.
Finalmente freir las bolas de papa rellena en abundante aceite caliente, colocandolas con sumo cuidado y moviendolas solo para que doren por todos lados.
Servir con sarsa de cebolla**, salsa de rocoto, arroz blanco o como en este caso con una buena salsa huancaína. ¡Que aproveche!
*ajinomoto (glutamato monosodico) es un condimento de origen japones tambien conocido como umami. Su uso es totalmente opcional.
- 1 cebolla cortada en cubitos
- 1 diente de ajo picado fino
- 100 gr. de setas
- 6 aceitunas negras
- 2 cucharadas de pasas
- 2 cucharadas de maní tostado molido
- 1 huevo duro
- harina para freir, media tacita
- aceite, sal, pimienta, una pizca de azúcar, perejil, aji-no-moto* y un chorrito de vinagre.
Preparación
Poner las papas peladas a cocer en agua salada.
Mientras cuecen hacer el relleno, freir las cebollas y el ajo, añadir las setas escurridas y picadas, dejar que doren. Sazonar al gusto. Luego de unos minutos apagar el fuego y mezclar con las aceitunas, mani tostado, huevo duro y pasas, todo picado finamente para que el relleno pueda ser manejable.
Cuando esten cocidas las papas, escurrirlas y aplastar con el pasapuré; se puede añadir sal y pimienta para dar gusto a la masa. Dejar enfriar y luego añadir un huevo crudo, amasar con las manos añadiendo algo de harina principalmente para que la masa no se pegue, tarea por demas tediosa pero ni modo: Formar bolas de masa como un puño, en cada bola hacer un agujero con los dedos y colocar una cucharada de relleno, luego cerrar cuidadosamente y empapar la bola con un poco de harina. Reservar hasta terminar con toda la masa.
Finalmente freir las bolas de papa rellena en abundante aceite caliente, colocandolas con sumo cuidado y moviendolas solo para que doren por todos lados.
Servir con sarsa de cebolla**, salsa de rocoto, arroz blanco o como en este caso con una buena salsa huancaína. ¡Que aproveche!
*ajinomoto (glutamato monosodico) es un condimento de origen japones tambien conocido como umami. Su uso es totalmente opcional.
**Bonus tip: la sarsa de cebolla o criolla no es mas que un marinado de cebolla (roja si es posible) picada en juliana y aji amarillo o verde fresco en una mezcla de zumo de limón, sal, pimienta, cilantro y aceite de oliva. Casi como un ceviche sin pescado, je, je.
*** Bonus tip 2: pruébelo con masa de yuca sancochada en vez de papa, o complementariamente, el resultado es excelente!
....................................................................................................................................
[English]
Exquisite peruvian delicacy, in which the minced meat is replaced by chopped mushrooms, a bit complicated due to dough handling, but definitively the outcome worths it!
Ingredients 2p
- 1/2 k. potatoes
*** Bonus tip 2: pruébelo con masa de yuca sancochada en vez de papa, o complementariamente, el resultado es excelente!
[English]
Exquisite peruvian delicacy, in which the minced meat is replaced by chopped mushrooms, a bit complicated due to dough handling, but definitively the outcome worths it!
Ingredients 2p
- 1/2 k. potatoes
- 1 egg
- 1 onion, chopped in small cubes
- 1 clove garlic, finely chopped
- 100 gr. chopped mushrooms
- 6 black olives, without seeds
- 2 tsp. raisins
- 2 tsp. ground roasted peanuts
- 1 boiled egg
- flour for frying, half cup
- oil, salt, pepper, a pinch of sugar, red vinegar, persil and monosodic glutamate (aji-no-moto).
Preparation
Boil the potatoes in hot water and salt. In the meanwhile, prepare the filling, fry in a pan the onion, and garlic, add the mushrooms, season and fry until they look gold brown. Set the fire off and add the peanuts, raisins, olives and the chopped boiled egg, stir well and save for later.
When the potatoes are cooked, drain, let them cool down, peel and smash them to a puree, add the egg and season with a bit of salt and pepper, with both floured-hands start making dough-balls of 3" diameter approx. Take one ball and make a hole in the center to put one tablespoon filling inside, then close the ball with the surrounding dough, do it carefully using your fingers, giving more or less a round form and finally soak the exterior with some more flour. I know this is very, very tricky but its only a matter of practice, believe me!
Once the complete dough is used we are ready for frying our filled balls in a pan with a lot of oil, but at low fire, in order not to burn or brake them. Move them as little as possible, just only to toast all sides of the balls, remember how fragile they are!
Serve alone as a starter, or with white rice as main dish. You can always accompany with a salad, with Onion Sarsa* and /or with Huancaina sauce.
*Bonus tip: Onion Sarsa is a peruvian marinated onion salad, you slice one onion into long strips and submerge it into a mix of lime juice, chopped green or yellow aji, salt, pepper, coriander and olive oil. Almost like a ceviche without fish.
** Bonus tip 2: Huancaina sauce, the most popular peruvian beloved sauce, is a mix of white fresh salted cheese, yellow aji (fresh or paste) and olive oil. Put everything in the mixer for 1 minute and don't mess adding another ingredients.
*** Bonus tip 3: If you are ready for going far beyond, try the same recipe but with manioc (yuca) instead of potatoes in the dough, or a mix of them! It is really incredible!!!
- 1 onion, chopped in small cubes
- 1 clove garlic, finely chopped
- 100 gr. chopped mushrooms
- 6 black olives, without seeds
- 2 tsp. raisins
- 2 tsp. ground roasted peanuts
- 1 boiled egg
- flour for frying, half cup
- oil, salt, pepper, a pinch of sugar, red vinegar, persil and monosodic glutamate (aji-no-moto).
Preparation
Boil the potatoes in hot water and salt. In the meanwhile, prepare the filling, fry in a pan the onion, and garlic, add the mushrooms, season and fry until they look gold brown. Set the fire off and add the peanuts, raisins, olives and the chopped boiled egg, stir well and save for later.
When the potatoes are cooked, drain, let them cool down, peel and smash them to a puree, add the egg and season with a bit of salt and pepper, with both floured-hands start making dough-balls of 3" diameter approx. Take one ball and make a hole in the center to put one tablespoon filling inside, then close the ball with the surrounding dough, do it carefully using your fingers, giving more or less a round form and finally soak the exterior with some more flour. I know this is very, very tricky but its only a matter of practice, believe me!
Once the complete dough is used we are ready for frying our filled balls in a pan with a lot of oil, but at low fire, in order not to burn or brake them. Move them as little as possible, just only to toast all sides of the balls, remember how fragile they are!
Serve alone as a starter, or with white rice as main dish. You can always accompany with a salad, with Onion Sarsa* and /or with Huancaina sauce.
*Bonus tip: Onion Sarsa is a peruvian marinated onion salad, you slice one onion into long strips and submerge it into a mix of lime juice, chopped green or yellow aji, salt, pepper, coriander and olive oil. Almost like a ceviche without fish.
** Bonus tip 2: Huancaina sauce, the most popular peruvian beloved sauce, is a mix of white fresh salted cheese, yellow aji (fresh or paste) and olive oil. Put everything in the mixer for 1 minute and don't mess adding another ingredients.
*** Bonus tip 3: If you are ready for going far beyond, try the same recipe but with manioc (yuca) instead of potatoes in the dough, or a mix of them! It is really incredible!!!
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