Ingredients : (serves 4)
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150g Extra Appenzeller coarsely grated
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4 slices of Extra Appenzeller
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700g Potato
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300g carrots
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2 tbsp butter
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1 branch of parsley chopped
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2cs rosemary leaves finely chopped
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Leaf parsley (for garnish)
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¾ teaspoon salt
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Pepper and cayenne pepper
Recipe:
Cook the potatoes with the skin in a pressure cooker. Peel them while still hot, cool and grate coarsely. Add the grated carrots. Add Extra Appenzeller cheese, parsley and chopped rosemary leaves.
Heat the butter in a pan, add the mixture of rösti, brown lightly, turning occasionally. Season with salt, a little pepper and cayenne pepper.
Form a cake with the mixture, then cover and continue cooking over low heat for about 15 minutes until a golden crust forms. Turn the rösti with a spatula, cover and cook for about 10 minutes.
Then, top with slices of Extra Appenzeller and let them melt. Garnish with parsley.
Tips: As an apetizer, make small cakes with rösti preparation and brown them in a pan.