Monday, January 30, 2012
Rösti, a Valais specialty
I'm working the closing shift at the paper tonight, so I don't have much time to dwell on my vacation right now. Still, I want to give you a little taste of the cuisine in Valais. Rösti is one of their signature dishes, something that is very similar to hash brow potatoes, but is served for lunch or dinner with many different toppings that range from pancetta to mushrooms and from ham to tomatoes. My favorite rendition is a simple one: potatoes, ham, fried egg and a little cheese. Heaven on a plate, I tell you.
1/2 pound of potatoes, boiled in their skins the day before
2 to 3 tablespoons of butter
1/2 medium onion
salt to taste
Raclette (or other salty) cheese
1 fried egg
Peel the cooked potatoes and grate them through a coarse grater. Slice the onions into thin wedges.
Melt the butter in a non-stick frying pan and add the onions and cook them until they look glassy and transparent. Add the grated potatoes and the salt and stir through. Fry while stirring them around in the pan for about 3 to 5 minutes. Press together to form a flat cake and fry over medium heat until there is a golden crust on the bottom.
Place a serving platter on the pan and turn the pan upside down, so the Roesti falls on the platter with the crust on top.
Top with grated cheese, ham and fried egg. Stick under the broiler for 30 seconds and serve.