Mediterranean endive stew

Name: Mediterranean endive stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1,2 kg potatoes crumbly (eg Eigenheimer, bag 3 kg); 1 twig rosemary; 1 toe garlic finely chopped; 3 el extra virgin olive oil; 1 crop endive in strips; little pot olives sun ripened (a 180 g), drained; 1 package jaserrano (ham 80 g), in strips

A tasty recipe. The main course contains the following ingredients: meat, potatoes (crumbly (eg Eigenheimer, bag 3 kg)), rosemary, garlic (finely chopped), extra virgin olive oil, endive (in strips), olives (sun-ripened Taggia (a 180 g), drained), jamon serrano ((ham 80 g) and in strips).

Ingredients

Kitchen Stuff

puree tamper

Directions

Peel the potatoes. Cut into equal pieces and cook with the sprigs of rosemary in 20 minutes in water with salt until tender. Drain and collect a cup of cooking liquid.
Leave to dry for 2 minutes on a hotplate on low heat. Remove the rosemary. Puree the potatoes with the puree pestle or squeezer.
Stir in the garlic and oil with a wooden spoon. Add as much cooking liquid until the puree is thick and smooth. Spoon with the endive, olives and ham. Tasty with smoked sausage.