March :
Spring-Orecchiette with Potatoes and Cress

In March there is already spring in the air: winter-vegetable make their last appearance, whilst leaving room for tasty spring-vegetable and herbs. Among others, March provides us with young spinach, aromatic cress and wild garlic. They are all suitable for delicious and light dishes – like our Spring-Orecchiette. Just try it out.

How it′s done? Have a look here :

Ingredients

Serves 4

For the potato-fond:

100 g onions, 30 g shallot, 1 clove garlic
300 g small potatoes (e.g. La Ratte, Bamberger Hörnchen)
6 sprigs of majoram or oregano
40 g dried cranberries
200 g fresh spinach
1 red chili
50 g butter
salt, freshly ground black pepper
ground nutmeg
2 beds of cress
500 ml vegetable stock

Also:

250 g Orecchiette (Pasta)
freshly ground Parmesan

Preparation

Step one :

Peel onions, shallot and garlic. Cut onions into fine strips, chop the shallot and mince the garlic; set all aside. Peel and wash potatoes, cut 150 g of it into thin slices. Cut the remaining potatoes into small cubes; set both aside. Rinse the majoram, shake dry, chop and set aside.

Step two :

Soak the cranberries in warm water. Wash the spinach, spin well and set aside. Rinse the chili, remove seeds and cut the flesh into small cubes; set aside. Measure out all other ingredients and spices and set aside.

Cooking

Step three :

Melt 30 g butter in a saucepan. Add onions and sauté for 2 to 3 minutes. Add potato-slices and majoram and sauté for for another 2 minutes. Pour in stock, cover the pot with a lid and let cook for 15 minutes. Season with salt, pepper and nutmeg. Puree briefly with an hand-held blender, pass through a sieve.

Step four :

Pour the potato-fond back into the saucepan, bring to the boil and then add the potato-cubes. Cook for 4 to 6 minutes. Cut cress from the beds.

Step five :

In the meantime cook the orecchiette by means of the menu item ”Pasta - Cook“ according to your preferences. Drain them thoroughly but reserve 100 ml of the cooking liquid. Strain cranberries and chop. Melt remaining butter in a big pan, add chili and shallot and sauté for 2 minutes.

Step six :

Toss in spinach and cook for 2 minutes. Adjust seasoning and carefully fold together orecchiette, spinach, fond, cranberries, cooking liquid and cress. Serve sprinkled with cress and parmesan.

Enjoy !

What about more ? We'd be pleased to send you the next recipe :

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