1 tbsp olive oil
100g/3½oz anya potatoes (or other small, waxy potatoes), sliced into 0.5cm/¼in thick coins
½ onion, peeled, chopped
1 tomato, chopped
1 tbsp capers, drained, rinsed
400ml/14fl oz vegetable stock
55g/2oz cavolo nero, stalks removed, sliced
100g/3½oz veal escalope, sliced into thin strips
salt and freshly ground black pepper
50ml/2fl oz double cream
Heat the olive oil in a frying pan over a medium heat and fry the potatoes for 5-6 minutes, turning occasionally until golden-brown on all sides.
Add the chopped onion and tomato and fry for a further 4-5 minutes. Stir in the capers, vegetable stock, cavolo nero and veal strips. Season, to taste, with salt and freshly ground black pepper. Cook for a further 5-6 minutes or until the veal is cooked through and the vegetables are tender.
To serve, stir in the cream until heated through, then spoon into a large serving bowl.
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