Zucchini and Potato Rösti with Grana Padano Fondue
Category: Appetizers
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 500g |
| Zucchini | 270g |
| Grana Padano DOP (for the rösti) | 100g |
| Grana Padano DOP (for the fondue) | 100g |
| Salt | To taste |
| Black Pepper | To taste |
| Fresh Rosemary | To taste |
| Fresh Thyme | To taste |
| Oregano | To taste |
| Extra Virgin Olive Oil | To taste |
| Whole Milk | 90g |
Instructions
-
Prepare the Potatoes
Begin by cooking the potatoes. If they aren’t already boiled, place them in a pot of water and bring to a boil. Cook for 15-20 minutes until tender. Once cooked, allow the potatoes to cool to room temperature and then place them in the fridge for 1 hour. This step makes it easier to grate the potatoes. -
Grate the Zucchini
While the potatoes are cooling, wash and trim the zucchini. Grate them using a coarse grater. -
Prepare the Rösti Mixture
Once the potatoes are cooled, peel them and transfer them to a large mixing bowl. Season with salt and black pepper. Finely chop the rosemary, thyme, and oregano. Add the grated zucchini to the bowl and mix well. Finally, add 100g of grated Grana Padano DOP to the mixture, blending everything until it’s evenly combined.Note: This mixture does not contain eggs or starch, so it will be important to form compact portions that hold together.
-
Form and Cook the Rösti
Take small portions of the mixture (not too large) and press them into balls. Squeeze them tightly to form as compact a shape as possible. Heat a generous amount of olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, place each portion of the mixture in the pan. Use a large spatula to gently press down on the rösti to form a thin disc. Cook each side for about 3-4 minutes, or until golden and crispy.Once cooked, remove the rösti from the skillet and place them on a cutting board to drain.
-
Prepare the Grana Padano Fondue
In a small saucepan, heat the whole milk over low heat. Add the grated Grana Padano DOP and stir until it melts into a smooth, fluid sauce. Keep stirring to ensure the fondue stays creamy and lump-free. -
Assemble and Serve
Take each rösti and place it on a plate. Drizzle with the warm Grana Padano fondue, then garnish with fresh oregano leaves, rosemary, or thyme to taste. Serve immediately and enjoy this crispy, cheesy delight!
Tips
- For an extra boost of flavor, you can add a touch of garlic or shallots to the rösti mixture.
- The rösti can be made ahead of time and reheated in a skillet for a crisp texture.
- You can adjust the seasoning of the fondue with a pinch of nutmeg or black pepper for a more complex flavor profile.
Enjoy this deliciously crispy and creamy appetizer that brings the best of seasonal vegetables and rich cheese together!
