Ingredients with Measurements:
- 1 cup huacatay leaves
- 1/2 cup evaporated milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil
- 1/4 cup chopped onion
- 2 garlic cloves
- 1/4 cup chopped walnuts
- 1/4 cup bread crumbs
- Salt and pepper to taste
- 1 lb yucca, peeled and cut into sticks
- Vegetable oil for frying
Special equipment needed:
- Blender or food processor
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a blender or food processor, blend the huacatay leaves, evaporated milk, Parmesan cheese, vegetable oil, onion, garlic, walnuts, bread crumbs, salt, and pepper until smooth. Set aside.
2. In a deep fryer or large pot, heat the vegetable oil over medium-high heat.
3. Add the yucca sticks to the hot oil and fry until golden brown and crispy, about 5-7 minutes.
4. Remove the yucca from the oil and place on a paper towel-lined plate to drain excess oil.
5. Serve the fried yucca with the huacatay sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Oil temperature for frying: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Fat: 34g
Carbohydrates: 38g
Protein: 7g
Sodium: 260mg
Sugar: 4g
Substitutions for ingredients:
- Huacatay leaves can be substituted with cilantro or parsley.
- Evaporated milk can be substituted with heavy cream or whole milk.
- Parmesan cheese can be substituted with queso fresco or feta cheese.
- Walnuts can be substituted with peanuts or almonds.
- Yucca can be substituted with sweet potato or plantain.
Variations:
- Add aji amarillo or other hot peppers for a spicy kick.
- Use different nuts or seeds such as pecans or sesame seeds.
- Add lime juice or vinegar for a tangy flavor.
- Top with sliced hard-boiled eggs or olives for extra flavor.
Tips and tricks:
- Make sure the huacatay sauce is smooth and creamy for the best texture.
- Cut the yucca into evenly sized sticks for even frying.
- Fry the yucca in batches to avoid overcrowding the fryer or pot.
- Serve the dish immediately for the best texture and flavor.
Storage instructions:
Store the huacatay sauce and fried yucca separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried yucca in the oven at 350°F for 5-7 minutes until heated through. Reheat the huacatay sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the fried yucca and huacatay sauce on a large platter with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
Garnish with chopped cilantro, parsley, or green onions.
Pairings:
Pair with a refreshing salad or grilled vegetables for a balanced meal.
Suggested side dishes:
Serve with a side of rice or quinoa for a filling meal.
Troubleshooting advice:
- If the huacatay sauce is too thick, add more evaporated milk or vegetable oil to thin it out.
- If the fried yucca is too greasy, let it drain on a paper towel-lined plate for a few minutes before serving.
Food safety advice:
Make sure to handle the yucca carefully when peeling and cutting, as it can be tough to work with. Always use caution when frying with hot oil.
Food history:
Ocopa is a traditional Peruvian sauce made with huacatay leaves, a type of mint commonly used in Peruvian cuisine. It is typically served with boiled potatoes or yucca.
Flavor profiles:
The huacatay sauce is creamy and herbaceous with a nutty flavor from the walnuts. The fried yucca is crispy on the outside and soft on the inside with a mild flavor that pairs well with the bold flavors of the sauce.
Serving suggestions:
Serve as an appetizer or side dish at a Peruvian-themed dinner party.
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Region: Peruvian