Huancayna Style Potatoes

Preparation:

Preparation: Boil medium-sized floury potatoes in lightly salted water (the quantity depends on the person), peel them and cut them into slices about a finger thick. On the side, prepare the sauce with: 1 green pepper, 1/4 of red pepper 1 chili pepper, breadcrumbs (just enough to obtain a creamy and semi-thick consistency), 1/4 cup of lemon juice, 1 package of ricotta cheese, 1 cup of milk, 1 pack of cream (25 cl), 1 cup of olive oil, salt (it must be slightly salted because the potatoes tend to dampen the flavour) Boil the peppers for 5 minutes, put them in the robot and blend them with a little of hot water (a cup), the bread, the oil, the cream, the ricotta, etc.; the potatoes are served on a bed of fresh salad, covered in the sauce (allowed to cool) and garnished with hard-boiled eggs cut into slices and black olives (the large, fleshy and purplish ones).