Papa amarilla
Marcos O. Camargo
I got some seed from "papa amarilla" because a friend of mine from Peru was
raving about how good these potatoes are. The plants are growing in my
backyard now and I am wondering if somebody could describe to me these
potatoes?
Why are they so good?
Any help would be greatly appreciated.
--
Marcos O. Camargo | e-mail: mar...@ichips.intel.com
Intel Corp. JF1-19 | phone : (503) 696-4273
5200 N.E. Elam Young Parkway | FAX : (503) 681-9017
Hillsboro, Oregon 97124 |
CesarAP
(Marcos O. Camargo)asks about papa amarilla
Just boil them and eat them with lots of sweet butter....uhhmmmm.
You can also make "causa". Boil the potatoes, mash them, add lime
juice to taste, and oil to bind the mixture. Salt. You should be
able to spread the "causa" on a platter. Serve on a bed of lettuce
with Alfonso or calamata black olives and wedges of boiled eggs.
Also tope with diced or julienned onions which have been marionated
in lime juice. If after all that you still have some papa amarilla
left over....I will be happy to buy them from you!! Enjoy!
Cesar Portocarrero
gal...@bme.ri.ccf.org
In article <2tko0l$s...@news.jf.intel.com>, <mar...@ichips.intel.com> writes:
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> From: mar...@ichips.intel.com (Marcos O. Camargo)
> Newsgroups: soc.culture.peru
> Subject: Papa amarilla
> Date: 14 Jun 1994 17:05:25 GMT
> Organization: Intel Corp., Hillsboro, Oregon
> Lines: 17
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>
> Hola Marcos,
Las papas amarillas son chicas, un poco secas o arenosas y son ideales para
hacer algunas comidas peruanas, que no serian lo mismo si usas otro tipo
de papa, por ejemplo para la causa o para el mismo pure, o para ponerlas en
la sopa (por poco tiempo, porque se deshace - y eso es lo rico). Tienen un
sabor muy especial. Ojala tus plantas te den una buena cosecha y "hasta
puedas ingresar al mercado de USA". Yo me traje semillas del aji verde
(no es el aji de color verde), sino el de color amarillo-anaranjado, y ademas
de tener un picante delicioso, da un sabor unico a la comida. Por ejemplo
para hacer papa a la huancaina con otros "hot peppers" consigues un picante
muy fuerte, que no da sabor, ni color a la salsa. Con el aji verde nuestro
obtienes un color amarillito y un sabor tipico. Mis plantas tambien ya estan
creciendo, vamos a ver si es que dan buenos ajies.
Saludos
Isabel
CCHAVEZ
(CesarAP) writes:
Your causa recipe is right on the mark. It makes my mouth water just
thinking about it. They don't have it on the menus at the Peruvian
restaurants here in Chicago so I usually have to wait to go home to
get at my parent's house. Cesar
gal...@bme.ri.ccf.org
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> From: cch...@aol.com (CCHAVEZ)
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> Subject: Re: Papa amarilla
> Date: 16 Jun 1994 22:20:05 -0400
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Amigos,
Podrian repetir la receta de la causa? Yo la preparo y no me sale
mal, sin embargo, parece que esta receta ha causado sensacion y
quisiera probarla!
Isabel
Dave Brantley
Mi esposa utiliza un aji amarillo que se vende in todos las tiendas
hispanas por ahi. Sale riquisimo.
--
David Brantley is db...@sol.hcia.com +1-410-332-7528
<Standard disclaimers apply.> @PJL ENTER LANGUAGE=GIBBERISH