During our trip to Switzerland (Interlaken), we hurried to try the local cusine. Cheese Fondue with white wine-checked. Rosti- Checked. While I wasn’t ready to try out the strong cheese fondue at home (just didn’t sit too well in my tummy), I love love love the rosti.
Re-creating dishes that we try and love overseas back at our humble kitchen is one of my passions. While our little rosti cakes did not look anything like what we had in Switzerland, it brought us back memories. The human brain is so amazing, recording our memories not just by sight, but by all senses. Having this, just brought us back a little more of what we have experienced. I can’t help but drool with the sight of the runny egg on a bed of potato!
At home, I grated the potato, added some melted spread, season and proceeded to shape them in little cakes. It worked really well and turned crispy despite not having much oil added to the pan. I suppose it would have to be the butter on the potato cakes.
The shredded delights hit a big spot in us. We paired it with a light salad with grilled halomi cheese. While I tried this cheese briefly in cafes, I have not thought of using it in salads before. Grilling it made it slightly crispy and I was greeted with the crispy outer and creamy cheesey insides. Superb!