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https://www.raiplay.it/programmi/esem... - Barbara today offers a recipe that combines great classics of her Tyrolean tradition. The rosti she prepares today are slightly different because, in addition to filling them this time and making them a sort of basket, she makes the dough in a slightly different way: she grates them with already cooked potatoes and then makes a real dough with them based on butter, grated cheese, rosemary, potato starch and chives. In this case the asparagus is used for the filling of the rosti but still does not lose its crunchiness because Barbara sautés it in the wok with butter. To season all this, Barbara finally prepares the Bolzanina sauce: it is a dressing made of eggs, oil and mustard capable of making even the simplest preparations such as salads and side dishes unique or of enhancing the sweetness. Ingredients: 800 g yellow-fleshed potatoes 20 g butter 160 g grated cheese chopped rosemary potato starch seed oil chives For the filling: 450 g white asparagus tips 40 g butter For the Bolzano sauce: 4 hard-boiled eggs 40 g mustard 100 ml seed oil a tablespoon of wine vinegar 2 tablespoons of mayonnaise salt and pepper