150g Extra Appenzeller coarsely grated
4 slices of Extra Appenzeller
2 tbsp butter
1 branch of parsley chopped
2cs rosemary leaves finely chopped
Leaf parsley (for garnish)
¾ teaspoon salt
Pepper and cayenne pepper
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.