Linguini ala HUANCAINA

Cooking with Rossana: Rossana’s Linguini a La Huancaina

Pictured is Cooking with Rossana’s Linguini a La Huancaina. Photo submitted

Rossana Radden

4:42 pm PDT April 10, 2020

I chose this dish because my mother prepared it for us on Easter Sunday. The color is so rich and is perfect for the new life. The hot taste awakens you to enjoy life. It is also perfect for this sensitive time, to strengthen our immune system.

Happy Easter ‘Bu!

Rossana’s Linguini a La Huancaina Ingredients:

250 grams linguini noodles

1 Tbsp. butter

3 Tbsp. vegetable oil

5 yellow chilis or “Inca’s food aji Amarillo” - yellow hot pepper molido/paste 10.5 ounces (Amazon.com)  

2 garlic cloves sliced

1/8 of 1 red onion sliced finely

150 grams of fresh cheese, such as “Ranchero cheese”

4 saltines crackers

1 cup whole milk

Parmesan cheese to your taste

Ingredients for the steak:

3 Tbsp. vegetable oil

150 grams sirloin steak or filet mignon, chopped in medium squares

2 Tbsp. vegetable oil

1/2 red onion sliced

1/2 of 1 aji Amarillo sliced lengthwise

1 tsp. garlic clove finely chopped (optional)

Stalks of green onions (optional)

2 Tbsp. soy sauce

1 Tbsp. red vinegar

1 tomato sliced lengthwise

Cilantro chopped to taste

Garnish with chopped green onion and Parmesan cheese.

Rossana’s Linguini a La Huancaina Directions:

1. Prepare the linguini according to the box directions. Set aside and add butter to the pasta, then cover the pasta with it. Set aside.

2. In a frying pan, add the 3 tablespoons of vegetable oil, the aji Amarillo chopped in large squares  or the paste of aji Amarillo, garlic cloves and red onion. Stir fry for 10 minutes. 

3. In a blender, pour the mixture and add the fresh Ranchero cheese chopped, Saltines and milk. Blend until you have a creamy sauce.

4. Strain the sauce and pour it in a frying pan to warm the sauce.

5. Pour the linguini into the sauce and incorporate it , until all the linguini is covered with the sauce. Add Parmesan cheese until you obtain the desired salt taste. Serve warm. (This is the vegetarian version. The recipe continues if you will like to add a side of meat).

6. In a frying pan heat 3 tablespoons vegetable oil. When hot, sear the seasoned meat with salt and pepper to taste and set aside.

7. In the same pan, heat 2 tablespoons vegetable oil, add 1/2 sliced red onion, 1/2 sliced aji Amarillo and garlic (optional). Stir fry then add green onions (optional), seared meat, soy sauce and vinegar. Incorporate all and add tomato, chopped cilantro, mix all and serve hot.

8. On a serving plate, place the linguini a la huancaina and top with the sirloin or serve it on the side.

9. Garnish with chopped green onions and Parmesan cheese.

Note: This is a typical Peruvian dish, its taste, describes us. Our creamy yellow chilis are perfect for the linguini. They are spicy, yes, but you can add more fresh cheese to blend the spices and make it less hot, or you can wash the chilis with hot water, to soften the heat.