how2heroes » Peruvian Causa

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Makes 4 Servings

Suggested On-Line Site for Peruvian Ingredients

Ingredients

For the Potatoes

2 lbs frozen yellow Peruvian potatoes (can substitute Yukon gold, peeled*)
¼ cup olive oil
salt & pepper to taste

After Potatoes are Cooked

¼ cup extra virgin olive oil
1 tsp aji Amarillo (yellow Peruvian hot pepper paste)
juice of 1-1½ limes
salt and pepper to taste

For the Crab Stuffing

8 oz can fresh crab meat
juice of 1 lime
salt and pepper to taste
1 tsp aji Amarillo (yellow Peruvian hot pepper paste)
4 tbsp mayonnaise
1 tbsp fresh parsley, chopped

Additional Ingredients for Causa Layers

Botija (Peruvian) olives, sliced
1 avocado, peeled and sliced
1 hard-boiled egg, sliced
8 cherry tomatoes, halved (2 per serving)
aji Amarillo aioli (aji Amarillo mixed with mayonnaise)
rocoto hot pepper sauce

Special Equipment

steamer pan or perforated baking pan
potato ricer
mold ring

How-to

Prepare Potatoes

Preheat oven to 350-400º
Add a small amount of water (about ¼") in a baking pan. Top the pan with a steamer rack and place potatoes on the rack in one layer. Season with salt and pepper and drizzle with olive oil. Cover with foil and cook for 25-30 minutes, until tender
With a potato ricer, rice all potatoes into a bowl while potatoes are still hot
Season with salt and pepper, add the juice of 1-1½ limes, 1 tsp aji Amarillo (yellow Peruvian hot pepper paste) and ¼ cup extra virgin olive oil. Mix well

Prepare Crab Filling

In a separate bowl, mix crab meat, juice of 1 lime, salt and pepper to taste, 1 tsp aji Amarillo (yellow Peruvian hot pepper paste), mayonnaise and parsley
Mix all ingredients and set aside

Layer the Causa

Use a ring mold (or improvise with a plastic bottle with the ends cut off)
Place one layer of potatoes, followed by the crab stuffing, avocado slices, hard-boiled egg slices, more potatoes, cherry tomatoes, olives, etc. Make as many layers as you like and alternate ingredients as you prefer
Drizzle with aioli and rocoto

*If using Yukon gold potatoes, preheat oven to 425º. Arrange potatoes on a steamer rack. Steam over 1-2" of boiling water until tender throughout when pierced, about 30-35 minutes

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Jose Duarte

Chef Jose Duarte is a man of many talents - culinary innovator, author, environmentalist. As owner and Executive Chef of Taranta in Boston's historic North End, Chef Duarte incorporates a unique fusion-style of cooking, combining his world-acquired knowledge of Peruvian and Italian cuisines. His restaurant is "green certified" and everything in it is eco-friendly, from the local products he buys to the organic chef coats. Chef Duarte proves that you can combine hospitality and incredibly delicious food and, at the end of the day, have done your part for the planet too.