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
Preparation
Total cooking time (incl. resting time): approx. 35 min
Allergy: Dairy
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.
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.
