potato stew

Ingredients for 2 servings:

• 100 g pork belly, smoked and cooked (Wammerl)
• 1 onion(s)
• 1 bell pepper(s), red
• ½ bell pepper(s), green
• 400 g potatoes, small
• 1 tbsp butter
• 500 ml vegetable stock
• 1 tsp marjoram, dried
• ½ tsp thyme, dried
• ½ tsp paprika powder
• Salt and pepper from the mill
• 1 pinch of nutmeg
• 1 pinch(s) of cayenne pepper
• 150 g Cabanossi, sliced
• 100 ml sweet cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Finely dice the pork belly, bell peppers, and onion. Peel and quarter the potatoes. Heat the clarified butter in a saucepan and briefly fry the pork belly, stirring constantly. Add the vegetables and fry briefly. Pour in the stock and bring to a boil. Stir in the marjoram, thyme, and paprika. Season with salt, pepper, nutmeg, and cayenne pepper and simmer the potato stew over moderate heat for about 20 minutes. Add the Cabanossi and cream to the stew five minutes before the end of cooking. Garnish with parsley and serve.