A few weeks ago I told you about my culinary experience in Peru when I made this sauce, the huancaína sauce, one of the great sauces of Peruvian cuisine. (If you want to know a little bit about its history, click on the link above). Trying something new always pleases me, of course, as long as it is something that is within normality. Surely, if they give me to eat worms, I will probably refuse the invitation or I will tell them to make them very, very well done (I laugh). That’s what happened to me with the huancaína sauce. I saw it so unusual, so unusual, I had no idea what was in it but that beautiful color… it won me over. I told myself I had to make it and so I did.
These macaroni with huancaína sauce seemed to me a perfect way to combine this sauce and get out of the usual bolognese, carbonara, pesto,…or with tomato. (Not that they are bad, far from it, but they are already a bit old-fashioned). And as the recipe seemed very simple, I decided to make them.
My reference book for cooking this dish has been Martín Morales’ book, “Cocina peruana”. I love everything I have discovered with him, and I highly recommend it. They are very simple and adaptable recipes, because the ingredients are a little more difficult to find, especially in Seville. Well, here we go.
Ingredients: (for 4 people)
- 500 gr. of macaroni (I made tortiglioni, but you can make any kind of pasta)
- 1 quantity of huancaína sauce
- 50 ml. liquid cream (milk cream)
- 100 gr. gouda cheese, coarsely grated (I used a normal mozzarella because the cheese was very, very expensive there)
- 1 tablespoon of olive oil
We boil water in a large pot with a little salt. Add the macaroni and cook it according to the instructions on the package (I like it "al dente", but Spanish "al dente", I have been told that "al dente Italian" is hard, hard). We put the oven to heat with the gratinador to maximum power. In a saucepan, pour the huancaína sauce and the cream. Heat it over low heat, without boiling so that it does not boil. When the macaroni is ready, take it out and drain it. We return them to the pot and pour the warm huancaína sauce over them and mix well. In a baking dish, spread the macaroni with the sauce and sprinkle the grated cheese on top. Sprinkle it with the oil and put it in the oven to gratinate for about 10 minutes or until the surface is golden and bubbly.