Ingredients
- 1 kg small or new potatoes
- 8 friggitelli peppers
- 1 clove of garlic
- spicy curry
- chili pepper
- extra virgin olive oil
- salt
- pepper
Ingredients FOR THE RADISH SAUCE
- 70 g skinless almonds (alternatively, 120 g of almond cream, on sale in organic specialty shops)
- vegetable broth
- lemon
- horseradish sauce or fresh horseradish
- salt
- pepper
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.
