Prosciutto on a root vegetable and Grana Padano cheese rösti
By Massimo Capra
2 cups of potatoes, shredded
1/2 cup celeriac, shredded
1/2 cup parsnips, shredded
1/2 cup onions, shredded
1 cup Grana Padano cheese, shredded
1 large egg
1 teaspoon cornstarch
2 tablespoons butter
Salt and pepper to taste
1 cup sour cream
1 bunch of chives, finely chopped
4 eggs (poached 3 minutes)
8 slices of prosciutto di San Daniele, thinly sliced
Start by mixing the sour cream and chives, and set aside until needed.
For the poached eggs, bring a pot of water to boil, about two litres. Add one teaspoon of salt and one ounce of vinegar (white, red or white wine).
Break each egg in a separate bowl gently without breaking the yolk, turn the heat to simmer and gently stir the water to make a whirlpool, place one egg at a time in the middle of the vortex.
Once all the eggs are in, do not touch for at least two minutes and do not boil hard.
The eggs are perfect on the 3 minute mark. Remove from the water and keep warm.
For the rösti, peel the parsnip and celeriac and set aside.
Place the potatoes in a pot and cover with water. Season with salt and boil to about 90 percent done. They should be very firm, but allow the fork to enter with some resistance. Remove from water and allow to cool.
Repeat operation with celeriac and parsnips.
Shred the potatoes and vegetables with a large hole shredder and place in a bowl. Add the Grana Padano cheese and the shredded onions.
Dress with salt and pepper to taste, and mix well without caking it.
Preheat a non-stick pan and add the butter. Once it is melted, add the potato mixture, press it down gently and make it fit the pan. It should be about 3/4-inch thick.
Cook in a preheated oven at 375°F for about 10 minutes then flip it and add a little more butter and cook for a further five to seven minutes.
To serve, place the warm cooked rösti on a plate and scoop some sour cream on it.
Place one egg for each guest and cover with slices of prosciutto di San Daniele.
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