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Recipe Endives and potatoes of of 30-01-2014 [Updated on 30-01-2014]
Today's recipe is to prepare escarole and potatoes, an excellent side dish or, if you enrich the dish with croutons, you can serve it as a kind of soup bringing to the table a warm and substantial single dish. With this cold my friends, I told you that I would have prepared something winter to warm me up and seeing that, although Ivano does not particularly love stewed vegetables, this dish eats it willingly, I took advantage of it, I prepared it for dinner and I the recipe here on the blog. That's all for today, I take advantage of this glimmer of sunshine to take some photos of the preserves I made in these days and that you will soon see on the blog, a basin and good day; *
How to make escarole and potatoes
Boil the potatoes in their skins for 30 minutes
peeled and cut into chunks.
Clean the escarole by removing the hardest outer leaves, break it up and rinse under running water
Still dripping with water, put them in a large pot and let them simmer for about ten minutes
Brown a clove of garlic in a pan with a chilli and a drizzle of oil
Add the escarole with a little cooking water
Then add the diced potatoes and salt. Continue cooking over medium heat for about 10 minutes
Remove the garlic and serve escarole and potatoes alone or accompanied by toasted bread.