2 persons, 30 min
| Ingredients | Amounts | How to |
| Potatoes | 6 | Wash and peel potatoes. Cut them into quarters and let them boil/cook for around 10-12 min. Pour off the water. |
| Broccoli | 1 | Wash the broccoli and cut of the roslets (so that they are same size as the potatoe wedges). Put them into boiling water and cook them al dente (5-6 min). Pour off the water. |
| Paprika Sauce
Red paprika Yellow paprika Tomato sauce (passata di pomodori) Onion Garlic Olive oil Vegetable bouillon cube Salt & Pepper |
1 1 300 ml 1 1 toe 2 Tbsp 1 |
Cut all paprika into quarters. Use the broccoli stalks – peel it and cut into slices. Peel the onion and garlic and let them quickly sizzle in a pot with hot olive oil. Add all other ingredients and also add a little bit of water so that ingredients are just covered. Add the bouillon cube and let everything cook for around 15 min. Spice with salt and pepper and turn off the fire. Then mix with your hand blender. |
