Am fost in Africa, Europa, Asia, acum poposim in bucataria proprie pentru a va prezenta reteta de Rösti a lui Dragos. Nu bucataresti cu adevarat daca nu ai cu cine sa te consulti sau sa te contrazici in bucatarie 😉 . Sau daca nu e cine sa-ti aprecieze mancarea ori sa iti faca meniul pentru ziua urmatoare.

Pasiune pentru bucatarie exista, pofta de mancare sa nu mai vorbim…hai sa vedem si reteta. Este atat de gustoasa ca de abia a rezistat sedintei foto 😉

Rösti de cartofi – este o reteta originara elvetiana care are la baza cartofi prefierti razuiti si apoi prajiti. Exista diverse variatii ale acestei retete iar unele dintre ele le-am incercat si noi pana am ramas la varianta finala. Asadar se pot prepara: rösti cu ceapa calita, rösti cu dovlecel crud razuit, rösti cu ou, rösti cu branza, rösti cu branza si ou.
Dragos va prezinta optiunile lui favorite: rösti simplu si rösti cu branza.

Ingrediente – pentru 4-6 portii:

– 1 kg cartofi
– ulei de masline
– sare
– unt de cocos pentru prajit
– optional piper/boia/rozmarin etc
– o tigaie cu diametru mai mic ( max 18 cm)
– pentru varianta cu branza: 100 g cascaval/Cheddar/Gruyere ras

Mod de preparare:

Fierbeti cartofii cu coaja la foc mic timp de 3-4 minute (in functie de cat sunt de mari) astfel incat sa nu se inmoaie. Raciti si decojiti cartofii. Dati-i prin razatoarea mare, ei trebuie sa fie tari.
Daca folositi cartofi noi nu este necesar sa ii fierbeti deoarece se inmoaie prea tare si veti obtine un piure prajit.
Se poate prepara si cu cartofi cruzi insa gustul si textura difera destul de mult. Dragos recomanda pentru aceasta retetea cartofii putin fierti, nu cruzi.
Incingeti tigaia cu unt de cocos (sau ulei de masline). Eu prefer tigaia mai mica deoarece in ea se prajeste mai bine rösti si este compact; de asemenea este potrivita pentru o singura portie.
Intr-un castron amestecati cartofii rasi cu ulei de masline cat sa fie putin unsi, adaugati sare si optional alte condimente dupa gust.

Rösti simplu: Puneti in tigaie un strat de cartofi cam de 2 cm grosime; asezati cu o paleta marginile si presati usor toata suprafata. Prajiti la foc mediu timp de aproximativ 5-7 minute pana se rumeneste suficient partea de jos.
Pentru a intoarce rösti, rasturnati-l pe o farfurie plata si apoi impingeti usor cu paleta inapoi in tigaie cu partea neprajita in jos. Prajiti din nou timp de 5-7 minute.
Pe parcursul prajirii mai puteti adauga putin unt de cocos/ulei de masline pentru a se rumeni bine.

Rösti cu branza: preparati rösti ca mai sus iar la asezarea in tigaie – asezati in tigaie un strat de cartofi de 1 cm grosime apoi branza rasa pe toata suprafata apoi inca un strat de cartofi deasupra de 1 cm grosime. Prajiti la fel ca varianta de rösti simplu.

Cand este gata, intorceti rösti in farfurie. Taiati triunghiuri si serviti simplu cu salata, muraturi sau cu mancare de spanac . Rösti simplu se poate servi ca garnitura alaturi de peste sau carne, dar noi preferam simplu deoarece este destul de consistent.

In afara de aceasta varianta de rösti-disc, noi il mai preparam si in forma de chiftelute (”turtite” dupa cum spune Dragos). In acest scenariu, se formeaza cu mana niste discuri plate micute care se aseaza in tigaia incinsa si se prajesc pe fiecare parte.
In varianta cu branza, branza rasa se amesteca cu cartofii in castron si apoi se formeaza turtitele pentru prajire.

Multumesc Dragos! S-aveti pofta 😉

We’ve been in Africa, Europe, Asia, now we stop in our own kitchen to present you Dragos’s Rösti recipe. You don’t really cook if you don’t have anyone to consult with or argue with in the kitchen 😉 . Or if there is no one to appreciate your food or make your menu for the next day.

Passion for cooking exists, appetite for eating not to mention … let’s see the recipe now. It is so tasty that it barely withstood the photo shoot 😉

Ingredients – for 4-6 servings:

– 1 kg of potatoes
– olive oil
– salt
– coconut butter for frying
– optional pepper / paprika / rosemary etc
– a pan with a smaller diameter (max 18 cm)
– for the cheese version: 100 g cheese / Cheddar / Gruyere

Method:

Boil the potatoes over low heat for 3-4 minutes (depending on how big they are) so that they do not soften. Cool and peel the potatoes. Give them through the large grater, they must be hard.
If you use new potatoes it is not necessary to boil them because they soften too much and you will get a fried puree.
Potato rösti can also be prepared with raw potatoes, but the taste and texture differ quite a lot. Dragos recommends for this recipe slightly boiled potatoes, not raw.
Heat the pan with coconut butter (or olive oil). I prefer the smaller pan because the rösti it is better fried and it is compact in it; it is also suitable for a single serving.
In a bowl, mix the grated potatoes with olive oil until lightly greased, add salt and optionally other spices to taste.

Simple potato rösti: Put a layer of potatoes about 2 cm thick in the pan; place the edges with a spatula and lightly press the entire surface. Fry over medium heat for about 5-7 minutes until the bottom is sufficiently browned.
To turn the rösti, turn it over on a flat plate and then gently push the rösti back into the pan with the unroasted side down. Fry again for 5-7 minutes.
Throughout the frying, add a little coconut butter / olive oil if needed to brown well.

Potato rösti with cheese: prepare roast as above and when placing in the pan – place in the pan a layer of potatoes 1 cm thick then grated cheese on the entire surface then another layer of potatoes above 1 cm thick. Fry just like the simple rösti version.

When ready, turn the rösti to the plate. Cut triangles and serve simply with salad, pickles or spinach. Rösti can also be served as a side dish with fish or meat, but we prefer simple because it is quite consistent, especially the one with cheese.

In addition to this version of rösti-disc, we also prepare it in the form of meatballs (fritters). In this scenario, small flat discs are formed by hand that are placed in the hot pan and fried on each side.
For the cheese version of fritters, the grated cheese is mixed with the potatoes in a bowl and then the fritters are formed for frying.

Thanks Dragos! Enjoy 😉

Categories: Elvetian, Feluri principale, Garnituri

Tags: Cartofi, rosti