- 1 kg small or new potatoes
- 8 friggitelli peppers
- 1 clove of garlic
- spicy curry
- chili pepper
- extra virgin olive oil
Ingredients FOR THE RADISH SAUCE
- 70 g skinless almonds (alternatively, 120 g of almond cream, on sale in organic specialty shops)
- vegetable broth
- horseradish sauce or fresh horseradish
To prepare curry potatoes and friggitelli with horseradish and almond sauce, wash the potatoes very well and boil them with the peel in boiling water for about 10-15 minutes; drain and cool quickly in cold water. Finally, cut them in half (or in quarters, if they are large).
Heat in a pan abundant oil with 1 clove of garlic (if you like, mince it) and 1 spoonful of curry. Add the potatoes and sauté them over high heat until they are tender and slightly golden; season with salt and pepper.
roasted the friggitelli peppers in a pan over high heat with a drizzle of oil, salt, pepper and chilli pepper, without a lid for a couple of minutes; then lower the heat, cover and finish cooking in 3-4 minutes.
FOR THE RADISH SAUCE
whisk almonds (or almond cream) with 3 teaspoons of horseradish sauce or 3 of grated horseradish, 50 g of vegetable broth, 30 g of water, 1 teaspoon of lemon juice, salt and pepper until a creamy consistency is obtained. Collect the sauce in a bowl, sprinkle it with a little curry and serve to accompany the potatoes and friggitelli peppers.