Radicchio rolls filled with potatoes, braised onions and radicchio and pear salad
Recipe by Nicole Hofen
Ingredients in Benoo bag:
Radicchio, starchy potatoes, sage, pear, red onion, apple juice, heavy cream
Ingredients at home:
2 tbsp. vegetable oil, 1 tbsp. butter, Salt, Pepper, 1 pinch dried chili, 1 tsp. sugar, 3 tbsp. salad oil, 1 tsp. apple cider vinegar
Total cooking time (incl. resting time): approx. 35 min
What’s needed in the kitchen: cutting board, saucepan, pot, pan, bowl, knife, passing mill or potato ricer, kitchen twine
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.
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.
Drain the fully cooked potatoes and mash with a passing mill or with a potato ricer. Season with butter, salt and pepper.
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.