Recipe: Appetizing Beef Carpaccio and Papas Hauncaina

Beef Carpaccio and Papas Hauncaina. Reviews for: Photos of Papa a la Huancaina (Huancayo-Style Potatoes). Beef Carpaccio Recipe with Capers, Parsley and Truffle Oil - Chef's Pencil. Beef carpaccio is a perfect option to serve your guests if you want an impressive first course that will Beef carpaccio is a fabulous appetizer to serve when entertaining guests—it looks and tastes great and it's easy to prepare.

Anna from the River Cafe shows us how to make this simple starter, Beef Carpaccio. Papa a la huancaína (literally, Huancayo style potatoes) is a Peruvian appetizer of boiled yellow potatoes (similar to the Yukon Gold potatoes) in a spicy, creamy sauce called huancaína sauce. Although the dish's name is derived from Huancayo, a city in the Peruvian highlands. You can cook Beef Carpaccio and Papas Hauncaina using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Beef Carpaccio and Papas Hauncaina

1. Prepare of Aji Amarillo puree.
2. You need 3 oz of Aji Ammarillo.
3. It's 1/2 oz of Feta Cheese.
4. You need 1/2 oz of olive oil, extra virgin.
5. It's of Carpaccio.
6. Prepare 6 oz of Shaved tenderloin of beef.
7. Prepare of Potato Salad.
8. You need 9 oz of Purple Potatoes, cut and blanched.
9. Prepare 1/4 oz of chopped hard boiled egg.
10. It's 1 pinch of small diced red bell pepper.
11. Prepare 1 pinch of small dice red onion.
12. It's 1 pinch of small dice dill pickle.
13. It's 1 tsp of mayonnaise.
14. Prepare 1/4 tsp of dijon mustard.
15. Prepare of salt and pepper.
16. You need 1 dash of red wine vinegar.

Papa a la Huancaina aka boiled potatoes in a spicy cheese sauce is a traditional dish that is a favorite throughout Peru. Papa a la Huancaína is simply boiled potatoes covered in a spicy cheese sauce. Cheesy sauce always pairs well with beef. Serve with broiled steak—a cheaper cut like flatiron, flank.

Beef Carpaccio and Papas Hauncaina step by step

1. Combine aji paste, oil and feta in a robo coupe. Set aside.
2. Trim tenderloin, wrap in plastic and freeze..
3. Combine all all ingredients for potato salad and set aside..
4. Shave tenderloin as thin as possible and place on plate..
5. Place a spoonful of aji paste on plate next to beef and smear with a spoon.
6. Place 3 ounces of potato salad on the otherside next to the beef..
7. Garnish with a drizzle of extra virgin oil and fresh cracked black pepper..

Beef carpaccio—known to Italians simply as carpaccio—is one of the most famous of Italian antipasti but the version most people are familiar with—thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese. I think I have finally found it! Papa a la Huancaina is a Peruvian salad of boiled yellow potatoes in a spicy, creamy sauce. I made it one night and asked him if he thought it tasted like they make it down in But this time of year I like to warm the sauce a bit and eat it hot with a nice piece of beef (for a twist on meat and potatoes). Papa a la Huancaina, (potatoes Huancayo style) are boiled yellow potatoes covered with an even yellower spicy and creamy cheese sauce, and accompanied by hard-boiled eggs and black Papa a la Huancaina is one of our most searched recipes and it is definitely a favorite traditional Peruvian dish.