Zucchini and Potato Rosti with Parmesan Fonduta

The zucchini and potato rosti with Parmesan fonduta is a delicious and simple dish that combines the rustic flavor of the vegetables with the creaminess of Italian cheese. Here is the recipe:

Ingredients

• 2 large potatoes
• 2 medium zucchini
• 100 g Parmigiano DOP
• 150 ml cooking cream
• Salt, to taste
• Black pepper, to taste
• Nutmeg, a pinch (optional)
• Extra virgin olive oil or butter, for cooking

Preparation

1. Start by washing and peeling the potatoes, then grate them coarsely. Do the same with the zucchini, which you can choose to peel or not depending on your personal taste.

2. Squeeze them well to remove excess liquid and transfer them to a bowl.

3. Add a pinch of salt and pepper according to your preferences.

4. In a non-stick pan, heat a drizzle of oil or a knob of butter and spread an even layer of grated zucchini and potatoes.

5. Cook over medium heat for about 5-7 minutes, until the cooking side turns golden. Using a plate, flip the rosti to cook the other side as well.

6. Meanwhile, prepare the fonduta: grate the Parmigiano and place it in a saucepan with the cooking cream.

7. Heat over low heat to melt the cheese, adding a pinch of nutmeg if desired.

8. Stir until you obtain a creamy and homogeneous sauce – do not let the cream boil to avoid separation.

9. When both sides of the rosti are golden, transfer it to a plate and pour the Parmesan fonduta over it.

10. Serve the rosti hot, with an additional sprinkle of black pepper if desired.

Trivia

Rosti is a typical Swiss dish, but in this version it is enriched with the unmistakable taste of Italian Parmigiano, which gives it a bolder and more refined flavor. Originally, rosti was prepared only with potatoes, then with the addition of other ingredients to enrich it.

You can experiment with this base by adding other chopped vegetables or spices you prefer, to customize the dish to your liking. Enjoy your meal!