Grilled Auricchietto with roasted potatoes

Method

1. Peel and roughly grate the potatoes using a soft cheese grater and slicer.
2. Put a layer of potatoes in the base of a hot non-stick frying pan greased with oil and cook until they get brownish, then turn them.
3. Peel the red pepper, remove the seeds and blend it in a mixer with oil, salt and pepper until you obtain a thick cream.
4. Peel the Auricchietto and cut it into 1 cm thick slices.
5. Warm up a non-stick frying pan, freshly greased and dried, and cook the Auricchietto slices over a high heat for one minute each side, until the outside gets crunchy. Turn them with a smooth spatula.
6. Assemble the dish alternating layers of the melted cheese and fried potatoes, topping off the whole lot with the pepper sauce and drops of black olives tapenade.

Chef's tip

If you want to further enrich this dish, feel free to add some crumbled nuts on top.

Serving suggestion

Serve with a large, colourful leafy salad or with vegetable side dishes.

Wine selection

Amarone della Valpolicella, Ripasso Valpolicella, Barbera, Chianti, Sangiovese or Bardolino.

Family tip

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Dish history

This is a dish everyone will enjoy, even the children! The crunchy potato rösti meets the soft, melting Auricchio slices, while the velvety bell pepper cream and the black olive tapenade give the recipe a savoury twist. Ideal served as a main course with plenty of vegetables.