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How to make it

  • In a medium pot, cover potatoes with salted water and cook until tender but firm.
  • While potatoes are cooking, make the sauce. In a blender add oil, bell pepper and serrano pepper or aji paste and liquefy. Blend in ricotta cheese, a little at a time, followed by 2 hard-cooked eggs, cut in half. Add cream cheese in chunks. If sauce is too thick, add milk to bring it to the consistency of yogurt. Add salt.
  • When potatoes are cooked, allow them to cool, then peel and slice each potato crosswise to make 3 to 4 slices per potato. Place lettuce leaves on individual plates. Fan potatoes out beside or over lettuce and cover with cream sauce. Cut remaining 2 hard-cooked eggs in half. Garnish each plate with egg and olives, and black sesame seeds if desired. Serve at room temperature.
  • Note: Aji amarillo and purple Peruvian botija olives are available at ethnic and specialty Latin food markets.

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  • chefmeow 12 years ago
    Wow. This sounds fabulous. Can't way to try.
    Was this review helpful? Yes Flag

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