Recipe created by Alessandra Barbone food blogger of the site "The dreamers of cooking and clouds"
For the uninitiated, rösti is a kind of potato omelette, without eggs, cooked in a pan lightly greased with oil and is a typical dish of mountain villages. Usually they are made only of potatoes, sometimes chopped onion or diced speck is added to the mixture.
I wanted to try stuffing it in the middle with very small cubes of Alfiere del Suino D'Oro salami from Salumificio La Rocca that you can buy on Amazon or on their company website and slightly dry scamorza cubes.
The audacity was rewarded.
I just tell you that he disappeared in a moment and my men would have wanted more as well. I have to do them again very soon.
It might seem like a difficult task but they are really very simple, you just need a little patience and keep the flame low so as not to burn them. The photos will surely help you understand how to do it. I apologize if in the photo tutorial there is no image of the filling with smoked cheese on top of the salami. I forgot to do it 😁.
No more chat and I'll explain how to do it.
A clarification: I made this filling because I really like salami with scamorza. You can do this with anything that doesn't lose liquid with heat.
For the quantities, adjust according to how many rösti you want to make and what size. Mine has a diameter of about 15 cm and I was served about 400 g of potatoes, about 150 g of salami and about 200 g of dry smoked cheese.
INGREDIANTS:
Potatoes to taste
Salame Alfiere of Salumificio La Rocca q.s.
Dry scamorza to taste
Extra virgin olive oil to taste
PREPARATION:
I cut the skinned salami into small cubes and kept it aside.
Then I cut into cubes and also kept the scamorza cheese aside.
I washed the potatoes well with their peel, dried them, peeled and grated them with the julienne vegetable grater.
I put them in a large bowl.
I took a handful of grated potatoes at a time and squeezed them very well in my hands to remove all the vegetation liquid and put them in another dry bowl.
I greased a non-stick pan with extra virgin olive oil with the help of a brush and I distributed the grated potatoes in such quantity as to cover the entire bottom of the pan with a fairly thick and compact layer.
On top I first put a layer of diced salami and then the smoked cheese avoiding the edges. I covered with another layer of potatoes to close the rösti trying to seal the edges well.
I started to cook on low heat with the lid for 5 minutes initially, then with the help of a spatula I checked the browning. The rösti is ready to turn when it has turned brown, but not burnt.
With the help of a plate I turned it over and cooked the other side with the lid on.
I served it hot as soon as it was ready.
NOTE: the potatoes must not be washed after grating them because the starch acts as a glue during cooking and allows the potatoes to compact.
