Rösti with Almonds and Pepper Sauce
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
This traditional Swiss dish features potato pancakes, along with spinach, eggplant, mozzarella cheese, and basil.
Ingredients
- Olive Oil - 5 tablespoons
- Mozzarella Cheese - 7.1 oz
- Garlic - 1 clove
- Butter - 0.4 oz
- Eggplants - 2 pieces
- Bell pepper - 1 piece
- Potatoes - 28.2 oz
- Onion - 1 head
- Almonds - 2.6 oz
- Vegetable Broth - 5 fl oz
- Salt - to taste
- Spinach - 15.9 oz
- Basil - 3 sprigs
Step by Step guide
Step 1
Thinly slice the cheese, crush the garlic, cut the eggplant into rounds, remove the seeds from the pepper and finely chop it, finely chop the onion, peel the potatoes and grate them using a coarse grater.
Step 2
For the pepper sauce: in a deep skillet, sauté the onion and pepper until golden. Add the garlic, let it sauté for a bit, and pour in the broth. Season with salt and pepper. Simmer for 5 minutes over low heat and blend until smooth. Strain through a sieve.
Step 3
Salt the spinach and cook it in a double boiler for 3–4 minutes until soft. Drain in a sieve or colander and place in a warm spot.
Step 4
Place the eggplants on a baking sheet, brush them with 2 tablespoons of olive oil, and bake in the oven until golden brown on both sides. Turn off the oven and leave the eggplants on the baking sheet.
Step 5
In a bowl, mix the potatoes and chopped almonds well, season with salt and pepper.
Step 6
In a skillet, melt a small piece of butter in 1/2 tablespoon of olive oil, shape the potato and almond mixture into flat pancakes, and fry three of them until golden. Place on a baking sheet and put in a warm oven.
Step 7
Fry 12 pancakes, adding butter and olive oil with each frying.
Step 8
Pour a spoonful of pepper sauce onto a warmed plate.
Step 9
Layer the rösti, 3 slices of eggplant, a bit of spinach, cheese, and a basil leaf. Repeat these layers and top with another rösti.
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