
Drive away with green broad beans and ricotta
starters from Italy
Rosti Di Verdure
Rosti Di Verdure
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A traditional recipe, revisited in my own way.
medium potatoes, carrot, zucchini and herbs (I use salt, pepper, cumin and turmeric). The extra virgin olive oil, just a little, is used only for cooking.
Wash and clean the vegetables, peeling potatoes and carrot. Even if the potato is a tuber, for the sake of description in this recipe I will call it vegetables.
Use the large holes of a grater to cut the vegetables into flakes. If you use leek (not for intolerance), cut it into strips.
Season with the indicated spices (salt, pepper, cumin, turmeric) and mix very well. Let it rest for five to ten minutes.
Grease a pan lightly, heat it and spoonful the vegetable mixture. Leave the crust and then turn. A few more minutes of cooking and ... voilà, your rösti are ready!
They can be roasted without oil, taking care that the pan is very hot, taking care not to burn them. Roasted rösti without oil are much healthier, but they lose a little taste. I use just a little oil, just to create the non-stick effect.