Rosti

Region you go, specialty you find... especially if they are based on potatoes: from the tecia potatoes of Friuli-Venezia Giulia to the 'mpacchiuse potatoes of Calabria up to the famous Neapolitan gateau. Today, however, we cross the border to discover rosti, a tasty recipe of Swiss cuisine! Rosti is a golden disc with a crispy crust made with grated potatoes, but there are two main schools of thought: one requires potatoes to be grated raw, the other cooked. We opted for pre-cooking so as to make the preparation easier and obtain a softer consistency inside. The rosti can also be enriched with many ingredients such as speck, onion or cheese but in our recipe you will only find potatoes and butter because... it's already delicious like this! We leave it to you to experiment with rosti in its most traditional or most innovative variants, such as artichoke or lentil rosti, and the arduous task of electing the best! INGREDIENTS Red potatoes 750 g Butter 55 g Salt to taste Black pepper to taste Preparation To prepare the rosti, first put the potatoes in a pot with plenty of cold water, bring to a boil and cook for about 10-15 minutes; The time varies depending on the size of the potatoes, they should be very al dente. After draining them, peel the potatoes and grate them into a large bowl with a grater with large holes; for this operation the potatoes must be cold or warm. Season the grated potatoes with salt and pepper and mix well. Now take a non-stick pan with a diameter of 22 cm, add a part of butter taken from the total dose and let it melt. Pour the grated potatoes into the pan and stir for about 5 minutes over medium-high heat, starting to shape the rosti with a spatula. Add flakes of butter to the sides of the rosti and continue to cook for 6-7 minutes, without stirring. At this point, grease a large, flat lid with butter and place it on the pan to turn the rosti upside down. Melt another piece of butter in the pan before sliding the rosti back inside. Add more flakes of butter on the sides and cook the rosti on the other side for another 6-7 minutes, always over medium-high heat. When the potato rosti is crispy on the outside and soft on the inside, it is ready to be enjoyed!