Taroz

• 800 g mountain potatoes (harvested 1–2 months earlier)
• 500 g green beans
• ½

Peel the potatoes, trim the green beans and boil them separately until tender. Mince the onion. Cut the pancetta into matchsticks.

Melt the butter in a pot, add the onion and sauté until soft. Add the pancetta and cook until browned, then add the potatoes and beans. Use a wooden pestle or potato masher to crush everything together.

Cut the cheese into shavings or thin slices and