Drive away with green broad beans and ricotta
101 recipes
Rosti Di Verdure
ingredients
servings
2
Potatoes
2 unit
Carrots
1 unit
Courgette
1 unit
Leeks
1/2 half
Salt
1/2 teaspoon
Pepper
1/2 teaspoon
Cumin
1/2 teaspoon
Turmeric
1 teaspoon
Extra virgin olive oil
to taste
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 
description
A traditional recipe, revisited in my own way.
preparation
step 1
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.
step 2
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.
step 3
Use the large holes of a grater to cut the vegetables into flakes. If you use leek (not for intolerance), cut it into strips.
step 4
Season with the indicated spices (salt, pepper, cumin, turmeric) and mix very well. Let it rest for five to ten minutes.
step 5
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!
step 6
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.
