This Trentino version of potato rosti is usually served piping hot with a platter of local cheeses and plenty of the local red wine, called Marzemino. Crisp on the outside and deliciously soft on the inside, the fritters are well flavoured with Parmesan cheese and incredibly moreish. They are equally tasty if you make them with different kinds of cheese, such as the sweet nutty types: fontina, Emmenthal or Gruyã¨re. You can also use sunflower or rapeseed oil instead of the traditional olive oil for frying, if you prefer.
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