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
