Rösti with Speck
Course:
Main course
Difficulty:
easy
Preparation time:
< 30 min
traditional/modern:
traditional
cook:
Ingredients for
200 g of waxy potatoes
2 tbsp. of oil for frying
salt
Salad marinade
15 ml of white-wine vinegar
25 ml of meat stock or water
30 ml of olive oil
salt and freshly ground pepper
Besides
8 slices of Speck Alto Adige PGI
25 g of rucola leaves
½ tbsp. of horseradish shavings
1 tbsp. of sour cream
salt
400 g of waxy potatoes
4 tbsp. of oil for frying
salt
Salad marinade
30 ml of white-wine vinegar
50 ml of meat stock or water
60 ml of olive oil
salt and freshly ground pepper
Besides
16 slices of Speck Alto Adige PGI
50 g of rucola leaves
1 tbsp. of horseradish shavings
2 tbsp. of sour cream
salt
800 g of waxy potatoes
8 tbsp. of oil for frying
salt
Salad marinade
60 ml of white-wine vinegar
100 ml of meat stock or water
120 ml of olive oil
salt and freshly ground pepper
Besides
32 slices of Speck Alto Adige PGI
100 g of rucola leaves
2 tbsp. of horseradish shavings
4 tbsp. of sour cream
salt
Preparation
Peel the potatoes. Either grate them coarsely with a grater or cut them first into thin slices with a mandoline and then into fine strips. Season with salt. Heat the oil in a pan, add the potatoes, and press them down. Reduce the heat slightly, turn the potatoes over with a spatula, and leave to fry until golden brown.
Salad marinade: Mix well together the white-wine vinegar and the meat stock or water. Stir the olive oil into the mixture. Season with salt and pepper.
Finishing: Dress the rucola leaves with the salad marinade and serve them with the Rösti. Garnish the Rösti with the slices of Speck and the shavings of horseradish. Season the sour cream with salt and decorate the edge of the dish with it before serving.
Suggestions: Make sure there’s always enough oil for the Rösti to fry in. You can also use a small Rösti pan to fry the Rösti in helpings. For a change, you can add strips of raw courgettes or pumpkins to the potatoes. Rösti are a perfect accompaniment to grilled or sautéed meat as well as to smoked fish.