Rosti potato stuffed with semi-cured cheese Rita Lobo Cozinha Prática

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Published on Mar 10, 2020
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Rita Lobo teaches you how to make rosti potatoes stuffed with semi-cured cheese. Simple and easy to prepare, the chef debuts the new season of Cozinha Prática with a flourish: a practical and quick individual dish to make! #NhacGNT #RitaLobo #CozinhaPrática Ingredients: For the rosti potatoes: large potato ¼ cup (tea) of coarsely grated semi-cured cheese 1 tablespoon (soup) of olive oil salt and freshly ground black pepper to taste arugula leaves to serve For the sauce: 2 tablespoons (soup) of Dijon mustard 1 tablespoon (soup) of honey 1 tablespoon (soup) of red wine vinegar ¼ cup (tea) of olive oil salt and freshly ground black pepper to taste Preparation: For the rosti potatoes: Wash, peel and pass the potato through the thick part of the grater. Transfer to the center of a clean dish towel, form a small bundle and twist well over the sink to extract the excess water from the potato. Transfer the potato to a bowl and season with salt and black pepper to taste. Place a non-stick frying pan over medium heat. When it is hot, drizzle with olive oil and rotate the pan to grease the entire bottom. Using your hands (or tongs), arrange half of the grated potato in a 12 cm disk, press with a spatula to level it and form an even layer. Sprinkle with the grated cheese, leaving a 1 cm border free to prevent it from leaking out when it melts. Cover with the remaining grated potatoes and, using the spatula, press to level it and close the sides. Lower the heat and let it cook for about 8 minutes – the potatoes in contact with the frying pan will brown and the edges will become translucent, a sign that they are cooked. Drizzle the surface of the rosti potato with a drizzle of olive oil. Using a spatula, flip the potatoes in one go, like a pancake, to brown the other side (if you prefer, cover the pan with a plate and flip in one go; slide the rosti back into the pan, browned side up). Return the pan to low heat and cook until golden brown on the other side, about 6 more minutes. Transfer to a plate and serve with arugula and the honey mustard sauce. For the sauce: In a glass jar with a lid, combine the Dijon mustard, honey, red wine vinegar, and olive oil. Cover and shake well until a smooth sauce forms. Taste—some mustards are spicier and saltier than others—then season with salt and pepper. Cover again and shake just to combine. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook: / nhacgnt Instagram: / nhacgnt Twitter: / canalgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com.br

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