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Ingredients
- 800 g potatoes
- ▢125 g mascarpone
- ▢2-3 tbsp olive oil
- ▢80 g Parmesan cheese
- ▢30 g pine nuts
- ▢150 g pancetta cubes
- ▢6 sun-dried tomatoes
- ▢300 g chopped endive
- ▢90 g pesto
- ▢salt and pepper
Preparation method:
- Preheat the oven to 180 degrees top and bottom heat or 160 degrees fan oven.
- Peel the potatoes and cut them into equal-sized pieces. Boil the potatoes in a large pot of salted water for about 15-20 minutes until tender. Drain the potatoes and mash them with the mascarpone and 2 tablespoons of olive oil until creamy. Season with salt and pepper.
- Meanwhile, grate the Parmesan cheese. Place small mounds of grated cheese on a baking sheet lined with parchment paper and flatten slightly. Bake the cheese biscuits in the oven for 8-10 minutes, until golden brown and crispy. Let them cool briefly.
- Toast the pine nuts in a dry frying pan until golden brown and transfer them to a plate. Then, fry the pancetta cubes in a dry frying pan until crispy. Drain the cubes on paper towels.
- Chop the sun-dried tomatoes into small pieces. Mix the chopped endive, pesto, crispy fried pancetta, and sun-dried tomato pieces into the mashed potatoes.
- Serve the endive mash with the crispy Parmesan cheese biscuits as a topping.
Tip!
Tip: Try mashing in a handful of arugula! If you prefer not to eat meat, leave out the pancetta cubes or replace them with vegetarian bacon strips.
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