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Rosti with Rossana potatoes, confit cherry tomatoes and stracciatella
Difficulty
1 kg of Rossana potatoes
80 g of butter
250 g of stracciatella
300 g of cherry tomatoes
1 tablespoon of sugar
thyme
garlic
Origan
extra virgin olive oil
salt
pepper
Preparation
Preparation of the confit tomatoes: Arrange the tomatoes cut in half on a baking tray with the inside facing upwards. Finely chop the garlic, thyme and a pinch of sugar. Distribute it over the cherry tomatoes. Add the oregano. Pour in the EVO oil. Bake in the oven for about 2 hours at 150 degrees until the vegetation water of the tomatoes has completely evaporated and they are slightly toasted.
Preparation of the rosti: Wash the Rossana potatoes, put them in their skins in a pot full of water and bring them to a boil. Continue cooking for 15 minutes. The potatoes should be fairly firm in consistency and should not fall apart too much. Once cold, peel them, grate them with a large grater and add salt and pepper.
Melt part of the butter provided on the bottom of a pan, distribute the grated potatoes with a spatula to form a flat layer similar to that of an omelette. Cook for 5 minutes. Add some of the butter cut into flakes on the sides. Cook for at least another 5 minutes. Take a lid, butter it and use it to place and turn the rosti. Melt more butter in the pan. Place the rosti on the side not yet cooked in the pan and cook for about 8 minutes, adding more butter flakes.
The rosti is ready. Serve it, add the stracciatella and finally the confit tomatoes.