Hi.

Welcome to my blog. Hope you have a nice stay!

Potato Rösti filled with Chicken and Cream Cheese


























Rösti is a Swiss dish made with roughly grated potato, cooked or raw, which are fried until golden. In the beginning, it was a common breakfast eaten by the farmers closer to Bern, Switzerland, but now it’s consumed all over the world. The original one consists only of potatoes, but you can use your touch to add flavors using other ingredients, like bacon, onion, cheese, and/or fresh herbs.

It’s not difficult to prepare a good Rösti. After using your imagination to choose the ingredients, you shape it into rounds. Then you will need a good nonstick skillet to invert the potatoes easily to sautéed the other side. Most of the time it is pan fried, but it can be baked in the oven too.

The first time I ate Rösti was during a dinner in my friend’s house, Fernando. He filled the potato with calabrese sausage and the result was fantastic. Last week, my beloved hubby went to a conference and had his first Rösti. He loved it so much that he asked me to prepare another one for him. This time, I filled it with chicken and Catupiry®, a very famous and delicious Brazilian cream cheese



Potato Rösti filled with Chicken and Cream Cheese



Braised Chicken Breasts with Rosemary

1 boneless chicken breast diced
1 small onion
1 tomato
rosemary
parsley
2 cups of water
Salt
pepper
2 tbsp olive oil

In a medium pan , heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent. Add the tomatoes, salt and pepper. Saute until are soft, about 10 minutes. Add the chicken breasts and rosemery, and simmer uncovered over low heat until cooked, about 30 minutes.


Rösti
(Serves 2)

6 Yukon gold potatoes
1 braised chicken breasts
Catupiry or Cream cheese  
4 tablespoons unsalted butter or olive oil
Kosher salt and freshly ground pepper

Boil the potatoes about few minutes avoiding overcooking. Peeled and let cool. Shred potatoes on the large holes of a box grater.Toss with salt in a medium bowl. Season with pepper. Divide into four equal parts.
In a non-stick saute pan melt 1/2 a tablespoon of butter. Spread into a thin layer in the pan add the chicken and cream cheese and cover with another thin layer. Brown for 5 to 7 minutes. Invert the roesti onto pan lid and remove pan from heat. Add additional 1/2 tablespoon of butter to the preheated pan. Slide roesti into pan raw side down and brown for an additional 5 to 7 minutes. Remove to a rack and hold in a warm oven. Repeat previous steps for remaining potato mixture.





Guava Marmalade Cheesecake - Cheesecake de Goiabada

Honey Cake with White Brigadeiro Filling Covered with Chocolate Ganache - Bolo Pão de Mel

0