*  Exported from  MasterCook  *

                           Papas A La Arequipena

Recipe By     : Chef Felipe Rohas-Lombardi, NY
Serving Size  : 8    Preparation Time :0:00
Categories    : Vegetables                       Spanish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Dried ancho chilies -- seeded,
                        - split lengthwise
     1/3   c            Annato seed **
   1       c            Vegetable oil
                        Lettuce leaves
   2       lg           Eggs -- hard cooked, sliced
   1                    Corn ear -- shucked,
                        - boiled tender,
                        - thinly sliced through the cob
     1/4   c            Cilantro -- chopped
                        Kalamata olives -- for garnish
                        Potato Misture:
   3       lb           Potatoes -- peeled, cooked,
                        - mashed
   1                    Lemon or lime -- juice of
                        Sauce:
                        Coarse salt
   1       c            Olive oil
   2       sm           Chilies -- split lengthwise
                        - seeded, and chopped
   1       cl           Garlic -- peeled
   1 1/4   c            Walnuts (5 oz)
   2       ts           Salt
     1/2   lb           Romanian or Greek feta cheese --
                        - crumbled
                        Pepper -- to taste

  ** Available in Latin American markets
  
  Hold each chili with a fork over a gas flame, turning until lightly
  roasted on all sides. Place the chili in a bowl with 2 cups of warm
  water, and soak for 20 minutes.
  
  Prepare achiote oil by stirring together annato seeds and vegetable
  oil in a saucepan over medium heat for 2 minutes. Remove from the
  heat and cool. Oil will keep indefinitely, tightly covered, in a
  cool place.
  
  Potato Mixture:

  Stir 1/4 cup achiote oil into mashed potatoes. Reserve remainder of
  the oil for another use. Add lime or lemon juice and salt to taste.
  Set aside.
  
  Sauce:

  Drain ancho chilies, reserving soaking liquid, and place them in a
  processor with the olive oil, fresh chilies, and garlic. Process
  until smooth. With the machine running, add 1/2 cup walnuts,
  1/2 cup reserved pepper soaking liquid, and 2 tb salt. Process
  until smooth. Add half of the crumbled cheese and process until
  smooth. Transfer to a small bowl. Coarsely chop the remaining
  walnuts and add them to the mixture with the remaining cheese,
  salt, and pepper to taste.
  
  Shape potato mixture into about twenty-four 1-1/2" balls. Arrange
  them on a bed of lettuce leaves, spooning a little sauce on top.
  Garnish with eggs, corn, coriander, and olives. Serve at room
  temperature.
  
  Recipe FROM:  New York's Master Chefs, Bon Appetit Magazine,
  Written by Richard Sax, Photographs by Nancy McFarland
  The Knapp Press, Los Angeles, 1985
  
  Chef Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, NY


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