Radicchioroulade mit Kartoffelfüllung, geschmorten Zwiebeln und Radicchio-Birnen-Salat
Recipe von Nicole Hofen
Zutaten
Was wir liefern:
Radicchio, Mehlige Kartoffeln Salbei, Birne, Rote Zwiebel, Apfelsaft, Sahne
Was du brauchst:
2 EL Pflanzenöl, 1 EL Butter, Salz, Pfeffer, 1 Msp getrockneter Chili, 1 TL Zucker, 3 EL Salatöl, 1 TL Apfelessig
Zubereitung
Die gesamte Kochzeit (inkl. Ruhezeiten): 35 Minuten
Allergene: Milchprodukte
Benötigte Arbeitsgeräte: Schneidebrett, 2 Töpfe, Pfanne, Schüssel, Messer, Kartoffelstampfer oder Flotte Lotte, Küchengarn
Step 1: Braised onions
Cut the onion in fine rings. Heat up 1 tbsp. vegetable oil in a saucepan. Once the oil is hot, add sugar, sage and chili, fry off briefly and add the onions to brown lightly.
Step 2:
Reduce the heat and deglaze with some apple juice. Simmer the liquid, until thickened. If needed, add some more liquid to prevent burning. The onions may remain on a low heat for another 30 minutes, season with salt at the end of the cooking time.
Step 3: Radicchio with potato filling
Whilst the onions are braising, peel the potatoes, quarter and cook in salted water for about 20 min. In the meantime, pick the outer leaves (about 8 pieces) of the radicchio and put aside the remaining inner leaves for the salad.
Step 4:
Drain the fully cooked potatoes and mash with a passing mill or with a potato ricer. Season with butter, salt and pepper.
Step 5:
Stuff the radicchio leaves with the mashed potatoes, roll tight with the help of some kitchen twine. Heat up 1 tbsp. vegetable oil in a pan and fry the radicchio rolls briefly on each side. Deglaze with cream and season with salt and pepper.
Step 6: Radicchio and pear salad
Chop the remaining radicchio in stripes and cut the pear in fine slices. Mix together salad oil, apple cider vinegar, salt, pepper and 1⁄2 tsp. sugar and combine with the sliced radicchio and pear.
Serve with the warm rolls and braised onions.
