RÖSTI WITH SUN DRIED TOMATOES AND BLACK PEPPER SERVED WITH SOFT GOAT’S CHEESE AND OREGANO

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Grey and boring weather here. I suppose I better get used to it because rain and fog are the prospects at this time of the year. And in a way it’s ok because it makes nice weather so much nicer and springtime so much more incredible. Anyway, it’s at least warm and cozy in the kitchen! Today’s recipe is a variation on an old favourite of mine, rösti or simple pancakes made of coarsely grated raw potatoes, in this version I have added some finely chopped sun dried tomatoes and black pepper and I serve it with soft goat’s cheese and fresh oregano. I was going to use fresh chives but yesterday they mowed down everything green along our road so that was it. It will have be for the next time.

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RÖSTI WITH SUN DRIED TOMATOES AND BLACK PEPPER SERVED WITH SOFT GOAT’S CHEESE AND OREGANO
4 pieces

2 big or 4 medium potatoes
2 whole sun dried tomatoes
As much black pepper as you like
Salt
Olive oil

– Put the sun dried tomatoes in some tepid water for 10 minutes so that they get slightly softer.
– Peel and grate the potatoes coarsely, put it in a bowl.
– Take out the tomatoes and chop them finely and add them to the potatoes.
– Add the black pepper and some salt and mix it really well.
– Heat up the olive oil in a non-stick pan or a skillet and put a couple of small heaps of potatoes and press them down with a spatula or something like that, I just can’t remember what it is called.
– Fry them on both sides until golden Put them on plates and add some goat’s cheese and chopped oregano on top. Enjoy.

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L