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| Caiguas with aji chili cheese |
Ingredintes for Aji de caiguas:
- 3 small breads
- 2tzs. evaporated skim milk
- 50g toasted pecans
- 6 deveined peppers into strips or pepas
- 3cdas. of oil
- 1cebolla chopped
- 1tsp. minced garlic
- 1 / 4TZ. white wine
- 1TZ. vegetable broth
- 5caiguas strips
- 50g grated Parmesan cheese
- Salt and pepper to taste
Ingredients cheese balls and potato:
- 2 white potatoes kitchens and pressings
- 1 / 4TZ. Ricotta cheese
- 1cda. flour
- 1cda. chopped cilantro
- 3cdas. of oil
We soak the bread in milk and set aside. Meanwhile we liquefy pecans with chili strips and a tablespoon of oil. Season with salt and set aside.
In a medium saucepan, heat cold oil in the remaining onion and garlic for five minutes. Add the liquid and cold chili four minutes. Drain and add the bread. Cook stirring the ingredients other six minutes. As a thick consistency, add the milk in which soaked bread, wine and broth. Add the caiguas and cook over medium heat for about five minutes. Adjust the seasoning, pour the Parmesan cheese, stir and set aside.
Cheese balls and potato preparation
In a medium bowl, combine the potatoes with cheese, flour and coriander. Season with salt and pepper to taste, and form small balls. Fry over medium heat in hot oil. Serve on caiguas chili. And ready to taste!
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