Peruvian Causa
Adapted from Nuevo Latino, by Douglas Rodriguez (Ten Speed Press, 2002)
| Ingredients | Measures |
|---|---|
| Yukon gold potatoes, peeled, ½" dice | 1 lb. |
| Purple potatoes, peeled, ½" dice | 1 lb. |
| Russet potatoes, peeled, ½" dice | 1 lb. |
| Saffron | 1 pinch |
| Butter | 6 Tbsp. |
| Salt | to taste |
| Pepper, white | to taste |
| Olive and tuna salad | |
| Black olives, finely diced | 1/3 cup |
| Green olives, finely diced | 1/3 cup |
| Tuna, olive oil packed, drained | 1/3 cup |
| Garlic cloves, minced | 3 ea. |
| Capers, minced | 2 Tbsp. |
| Parsley, chopped | 2 Tbsp. |
| Red bell pepper, roasted, peeled, seeded, and diced, ½" | 1 ea. |
| Pepper flakes | 1/8 tsp. |
| Salt | to taste |
| Olive oil | 1 Tbsp. |
| Lemon, juice and zest of | 1 ea. |
| Orange zest | ¼ tsp. |
Method
For the potato purees
Cook each of the potato varieties separately in salted water until tender. For color and flavor, add a pinch of saffron to the pot containing the Yukon gold potatoes. Drain the potatoes and dry them separately in their own pots over a low heat for a minute or two.
While still warm, add 2 tablespoons of butter to each pan of potatoes and mash the potatoes into a smooth puree. Season all the potatoes with salt and pepper and then cover and set them aside. You will have 3 distinct potato purees of different colors.
For the olive and tuna salad
Mix together all the ingredients, making sure to season it so that it's full flavored enough to "carry" the potatoes.
In individual 4- to 6-ounce PVC ring molds lined with waxed paper, begin to build the salad with a layer of the purple potato puree, followed by enough of the olive and tuna salad to flavor the potatoes. You can do this with a tablespoon, but a piping bag makes the whole process quick and easy. Next add a layer of the saffron potato puree, once again topped by olives and tuna and then finally finish with a layer of the russet potato puree. If possible, allow the salads to chill in the refrigerator for a few hours before you unmold them onto a serving plate. You can create an easy and attractive presentation by making a small salad of mixed baby greens and fresh herbs and spread this salad around and over the causa.
Yield: 8 portions
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
Presented by
