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Add a photoRaciónes: 6
Ingredientes
- 3 c. cream
- 1/3 c. buttermilk
- 6 x large potatoes, peeled and fine julienne
- 2 Tbsp. extra virgin olive oil
- 1 bn (large) chives, minced
- 2 x red onions, diced
- 12 slc prosciutto
- 1 c. Parmesan shavings
Direcciones
- In a stainless steel bowl, combine the cream and buttermilk. Let it sit overnight in a hot, dry place. Stir, then chill.
- Peel and then julienne or possibly grate your potatoes. Press them between several sheets of kitchen towel to remove excess moisture. Put the oil in a 9-inch non-stick skillet to heat. Add in the potatoes and pat down so which they fill the space and are about 1-inch thick. Cover the pan and saute/fry at a medium heat for 20 min, lifting the lid every now and then to wipe away any condensation which has accumulated. Turn the potatoes by tipping them onto the top of the pan and then sliding them back in, having added a little more extra virgin olive oil. Alternatively, cover the pan with a large plate. Turn the potatoes onto the plate before sliding them back into the oiled pan. Saute/fry for a further 15 min.
- Remove the potato cake from the pan and put it on a large plate. Mix two thirds of the creme fraiche with chives. Spread this over the potatoes. Sprinkle with the minced red onions. Add in a layer of prosciutto, sprinkle with Parmesan, drizzle the remaining creme fraiche from a squeeze bottle and decorate with chives. Cut into slices and serve immediately.
- Preparation is easyPreparation time is 24 hrs for the creme fraiche, 40 min for the rosti
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 6 servings | |
| Calories 506 | |
| Calories from Fat 247 | 49% |
| Total Fat 28.07g | 35% |
| Saturated Fat 15.2g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 82mg | 3% |
| Potassium 1381mg | 39% |
| Total Carbs 56.52g | 15% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.06g | 3% |
| Protein 9.61g | 15% |
