"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Yapingachos (Ecuadorian food) Recipe

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This recipe for Yapingachos (Ecuadorian food), by , is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David and Linda Stone
Added: Sunday, May 18, 2008


1 lb potatoes
1/2 lb white cheese
2 eggs
2 red sausages
peanut sauce

*Peel and cook the potatoes, mash them as if you were doing mashed potatoes but without the milk and butter
*Make some small- hand size-cakes and put some white cheese in the center. (you can use mozzarella or Colby jack cheese).
Fry the yapingachos in oil, until a hard skin appears on the outside.
*Fry some red sausage in another pan.
*Fry some eggs in very hot oil so the whites turn crunchy

*Make some peanut sauce as follows:
In a blender put 2 spoons of peanut butter and 1 Cup of milk (add some salt if needed)

*Fry in vegetable oil some chopped white onion, when the onions are transparent, add the peanut/milk mix. Boil at low heat until it thickens.

How to serve:
Thinly cut the lettuce and put in a dish. On top of the lettuce, put 2 yapingachos. On the side put 1-2 sausages. Put 1-2 fried eggs over the yapingachos. Add the peanut butter sauce over the yapingachos with peeled and sliced avocados on the side. Serve with hot sauce or salsa and some extra peanut sauce.




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