Rösti with Speck Alto Adige PGI
Traditional South Tyrolean potato rösti with speck – crispy, flavourful and inspired by Alpine cuisine.
Difficulty: Easy
Preparation time: 30 min
A recipe by: H. Gasteiger, G. Wieser, H. Bachmann
Ingredients
Serves for
4
people
Ingredients
- 400 gram of waxy potatoes
- 4 tablespoonof oil for frying
- salt to taste
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 to taste
Besides
- 16 slice of Speck Alto Adige PGI
- 50 gram of rocket leaves
- 1 tablespoonof horseradish shavings
- 2 tablespoonof sour cream
- salt to taste
Rösti with Speck Alto Adige PGI
Preparation time 30 min
- 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 rocket leaves with the salad marinade and serve them with the Rösti. Garnish the Rösti with the slices of Speck Alto Adige PGI and the shavings of horseradish. Season the sour cream with salt and decorate the edge of the dish with it before serving.
- 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.