Rösti (Roesti) | |
|
from Chef David St John-Grubb, Corporate Chef at Le Cordon Bleu, Miami Serves 4 Ingredients:2.2 lbs of potatoes, boiled in their jackets the day before2 to 3 tablespoons of butter 1 to 2 medium onions salt to taste Preparation:In this recipe you can choose to either make one large roesti or 4 individual ones. First peel the cooked potatoes and grate them through a coarse grater. Slice the onions into thin wedges (Lyonnaise). Melt the butter (please resist the temptation to use oil as you will not have the same result!) in a non-stick frying pan and add the onions and sweat them until they look glassy and transparent. Add the grated potatoes and the salt and stir through. Fry while stirring them around in the pan for about 3 to 5 minutes. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom. Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top. Alternatively, toss the roesti into the air and flip it like a pancake back into the pan, then slide it onto the serving platter and serve immediately.VariationsBernese Roesti:Add streaky bacon, cut in small strips (lardons) or cubes.Basilean Roesti:Use half sliced onions and half potatoes.Valaisian Roesti:Once the roesti has cooked; place sliced tomatoes and some Raclette cheese (or any other well melting salty cheese) over the top. When the cheese has melted, serve with the roesti on the bottom, so don't flip! |
|
:: Recipe of the Month
:: Recipes by Occasion
:: Search for a Recipe
:: Chef's Recipes
:: Recipe Exchange
:: Cookbooks
Find food retailers & restaurants...
Share your recipes and connect with others...
