Zucchini and Potato Rosti with Parmesan Fondue

17/11/2023

The zucchini and potato rosti with parmesan fondue is a delicious and simple dish that combines the rustic flavor of the vegetables with the creaminess of Italian cheese. Here is the recipe:

Ingredients

2 large potatoes
2 medium zucchini
100 g of PDO Parmesan cheese
150 ml of cream
Salt, as needed
Black pepper, as needed
Nutmeg, a pinch (optional)
Extra virgin olive oil or butter, for cooking

Preparation

Start by washing and peeling the potatoes, then coarsely grate them. Do the same with the zucchini, which you can decide to peel or not according to your personal taste.
Squeeze them well to remove any excess liquid and transfer to a bowl.
Add a pinch of salt and pepper according to your preferences.
In a non-stick pan, heat a drizzle of oil or a knob of butter and spread an even layer of grated zucchini and potatoes.
Cook over medium heat for about 5-7 minutes, until the side being cooked turns golden. With the help of a plate, flip the rosti to cook it on the other side.
In the meantime, prepare the fondue: grate the Parmesan and put it in a saucepan with the cream.
Heat it over low heat to melt the cheese, adding a pinch of nutmeg if desired.
Stir until you obtain a creamy and homogeneous sauce – do not let the cream boil to prevent it from separating.
Once both sides of the rosti are golden, transfer it to a plate and pour the Parmesan fondue over it.
Serve the rosti hot, with an additional sprinkling of black pepper if liked.

Curiosity

Rosti is a dish typical of Switzerland, but in this version, it is enriched by the unmistakable taste of Italian Parmesan, which gives it a bolder and more refined flavor. Originally, rosti was prepared initially only with potatoes, then with the addition of other ingredients to enrich it.

You can experiment with this base by adding other chopped vegetables or spices that you prefer, to personalize the dish to your liking. Enjoy your meal!