Potato, veal and cavolo nero stew
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Heat the olive oil in a frying pan over a medium heat and fry the potatoes for 5-6 minutes, turning occasionally until golden-brown on all sides.
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Add the chopped onion and tomato and fry for a further 4-5 minutes. Stir in the capers, vegetable stock, cavolo nero and veal strips. Season, to taste, with salt and freshly ground black pepper. Cook for a further 5-6 minutes or until the veal is cooked through and the vegetables are tender.
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To serve, stir in the cream until heated through, then spoon into a large serving bowl.
Ingredients
- 1 tbsp olive oil
- 100g/3½oz anya potatoes (or other small, waxy potatoes), sliced into 0.5cm/¼in thick coins
- ½ onion, peeled, chopped
- 1 tomato, chopped
- 1 tbsp capers, drained, rinsed
- 400ml/14fl oz vegetable stock
- 55g/2oz cavolo nero, stalks removed, sliced
- 100g/3½oz veal escalope, sliced into thin strips
- salt and freshly ground black pepper
- 50ml/2fl oz double cream
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