*** There are 2 Photos, one showing the total serving and one showing the Llapingacho singular ..
Here is a traditional Ecuadorian Recipe re-invented.
6 Potatoes
1 shallot
1/4 Cup Spanish Evoo
1 teaspoon cumin ground spice
1 teaspoon Achiote ( a South American chilie pepper ) ground
1 cup mozzarella di bufala or other fresh White cheese with low melting point ( mince cheese and place in mash potato, combining ..
Salt and freshly ground black pepper
1 / 4 Cup of Un-bleached Flour all purpose ( for dredging the ovals )
A box of wooden popiscle sticks or similar sticks to ensure holding the spheres to eat as a "tapa"
or a Pintxo = food on a stick or skewer ..
1) Peel the potatoes . Place a pot of salted water in a médium size stock pot and bring to médium simmer before placing the sliced potatoes ..
2) Add Evoo to a skillet and sauté the minced shallot ( you can sub Onion of choice )
3) Add the cumin and the achiote to the shallot or onion sautée-ing for approx 4 minutes or until the shallot is tender ..
4) Remove the shallot skillet from the heat ..
5) Drain the tender potatoes that have been boiling and pat dry.
6) Press the potatoes in a Ricer or Mash them until smooth ..
7) Add the seasoned sautéed onions to the potatoes and combine thorougly.
8) Now, take the mashed potatoes and form oval egg shaped "croquette " type forms, about 2 1 /2 inches in length and 1 / 2 inch in thickness. Dredge into a light dust of the flour.
9 ) Heat some Evoo in a heavy skillet ..
10) Sauté the potato ovals in batches for 2 1/2 minutes to 3 minutes at most on each side until Golden with the cheese combined thoroughly inside the potato spheres.
11) Voila .. When you place on some kitchen towelling to drain from the Evoo, and they are a bit cooler to handle, place a popsicle stick inside each of the ovals as in the photo.
The Mani Sauce .. ( Bio Peanut Butter Sauce )
1) 1 /4 Cup Bio Peanut butter at room temperature
2) 1 /2 Cup cream
3) 1 / 2 Cup diced shallot or scallion or onion
4) Salt
5) 1 Teaspoon of Achiote, 1 teaspoon of Cumin and 1 tablsp. of fresh minced parsley or cilantro herb
6) 1 tiny tiny dried Aji chilie pepper or red chilie pepper flakes
Instructions / Method :
Combine the peanut butter with the cream ..
Then, heat the Evoo and add the shallot and the cumin and the achiote and salt .. Sautée until onions are tender ..
Slowly incorpórate the cream and the peanut butter into the onion / shallot mixture
Now, stir clockwise and simmer 6 to 8 minutres ..
Add the parsley or the cilanto and place in bowls as this sauce shall be the bed of the dish ..
Serve these with a refreshing Cava or Prosecco ..
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