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Rosti with Prosciutto

1 1/2-lbs potatoes, scrubbed but not peeled
Salt and pepper to taste
1/3-cup butter
1-large onion, peeled and finely chopped
1-garlic clove, minced
2-tbsp chopped fresh parsley
1-tbsp olive oil
1/4-lb proscuitto, thinly sliced
1/2-cup sun-dried tomatoes, chopped
1 1/2-cups Emmenthal cheese, shredded

Cook the potatoes in a large saucepan of salted boiling water for about 10 minutes until just tender
Drain into a colander and then rinse with cold water
Drain again
Leave until cool enough to handle to peel off the skins
Melt the butter in a large skillet and gently fry the onion and garlic for about 3 minutes until softened; remove from heat
Shred the potatoes into a large bowl
To the potatoes, stir in the onion and garlic mixture
Sprinkle in the parsley and mix well
Season to taste with salt and pepper
Heat the oil in a frying pan and cover the bottom of the pan with half of the potato mixture
Lay the slices of the proscuitto on top
Sprinkle with the chopped sun-dried tomatoes and the Emmenthal cheese
Top with the remaining potato mixture, pressing on top to compact
Cook over low heat, pressing down with a metal spatula for 10-15 minutes or until the bottom is golden
Place a plate over top of the rosti and invert the plate and pan together to flip the rosti onto the plate
Gently slide the rosti back onto the pan to fry the other side and cook until golden
Cut into wedges and serve