Fresh stew with radicchio and two heads of little gem.
Ingredients
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500 grams of floury potatoes
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2 heads little gem (or 1 small roma lettuce)
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1 small head of radicchio (red lettuce)
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1 red bell pepper
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1 tablespoon olive oil
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200 grams of salami strips
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2 tablespoons pine nuts
Preparation
Peel the potatoes, cut them into large pieces and boil them for 20 minutes. Cut both types of lettuce into strips. Halve the bell pepper and cut the halves into half rings. Heat the oil in a frying pan and fry the salami strips for 2 to 3 minutes. Fry the peppers for a while. Drain the potatoes and mash them into a puree. Stir in both types of lettuce and let the lettuce shrink slightly. Stir in some of the salami/paprika, along with the pine nuts. Add a splash of milk if the stew is not creamy enough. Divide the stew between 2 plates and serve with the rest of the salami and bell pepper.
The best beepers
The best potatoes for a stew are floury boiling, or floury potatoes. These fall apart during cooking and you can easily crush them. Suitable varieties are Doré, Eigenheimer and Irene. The Bildtstar, Bintje, Malta, Gloria, Santé, Turbo and Frieslander are also floury enough for a tasty stew.
without potato
You can also make a stew without potatoes. Handy if you want to eat fewer carbohydrates. Then make a puree of parsnips, celeriac or cauliflower. Combine this with the vegetable(s) of your preference. Use less liquid for this mash than you would for a mashed potato; the vegetables already contain enough moisture for a smooth stew.
Fried salami gives the stew a spicy touch. You can also use fried bacon or chorizo.
Number of persons
2
Duration
30
