1. In a small saucepan boil the chilies with the sugar. Drain and reserve.
2. In a blender purÃ©e the chilies, cooked yolks, cheese, lemon juice, milk and oil; blend to a smooth consistency. Season with salt and pepper.
3. In a large platter or individual plates distribute the potatoes, cover with the mixture and sprinkle with parsley and chopped egg whites. Garnish with black olives and avocado.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.