Escarole 'Stamppot' with Grana Padano & Pesto Rosso
with cherry tomato sauce & crema di balsamico
Escarole isn't the same as endive, but they do come from the same plant species! Escarole has a slightly bitter flavour and crisp texture, and can be eaten both raw or cooked.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Chopped escarole
250 g
Potatoes
20 g
Pesto rosso
(Contains: Pinda's, Noten, May contain traces of allergens, Melk (inclusief lactose), Cashewnoten)
10 g
Pumpkin seeds
(Contains: Pinda's, Noten, Sesamzaad, May contain traces of allergens)
70 g
Red cherry tomatoes
½ piece
Onion
½ sachet(s)
Sicilian-style herb mix
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
½ piece
Garlic
Not included in your delivery
½ tablespoon
Olive oil
50 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
½ teaspoon
Flour
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel and roughly chop the potatoes.
- Peel the garlic clove.
- Transfer the potatoes and garlic clove to a pot or saucepan and cover with water, then boil for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
- In the meantime, boil the kettle. Transfer the escarole to a sieve and pour over the boiling water, then press out the excess liquid with a spoon.
- Prepare the stock.
- Chop the onion and halve the tomatoes.
- Heat a drizzle of olive oil in a frying pan over medium high heat. Fry the onion for 2 - 3 minutes, then add the tomatoes and fry for 2 minutes.
- Add the flour and whisk in the stock, then lower the heat and simmer for 2 - 3 minutes.
- Mash the potatoes with the mustard, a knob of butter and a splash of the reserved cooking liquid as preferred.
- Stir in the escarole, the Sicilian-style herbs and the pesto rosso.
- Season to taste with salt and pepper.
Did you know... escarole is low in calories but full of vitamins and minerals, such as folic acid, potassium and vitamin K. Vitamin K is found in several types of leafy greens, and helps to keep your bones strong.
- Serve the stamppot on plates and pour over the tomato sauce.
- Garnish with the Grana Padano flakes and the pumpkin seeds.
- Drizzle over the crema di balsamico, as well as some extra virgin olive oil if preferred.
