Potato Röstis With Peperonata Poached Eggs Recipes

POTATO RöSTIS WITH PEPERONATA & POACHED EGGS

Steps:

• To make the peperonata, heat the oil in a wide, shallow pan. Add the peppers, onions and garlic and cook gently for 15-20 mins. Season, then stir in the rest of the ingredients and continue to simmer gently for 25-30 mins until everything cooks down into a chunky ragout. Turn off the heat. Can be made up to three days ahead, chilled then reheated to serve.
• To make the rösti, cover the potatoes with cold water and add a good pinch of salt. Bring to the boil and simmer for 8 mins until half-cooked. When a knife is inserted they should still be raw in the middle. Strain and leave until cool enough to handle.
• Peel the potatoes and discard the peel, then coarsely grate into a mixing bowl and season. Heat half the butter in a non-stick frying pan until sizzling, then add the grated potato, spread out evenly and press down with a spatula. Cook over a low-medium heat for 10-15 mins then, once browned, place a plate on top and flip over. Add the rest of the butter to the pan and, once melted, put the rösti back in the pan and repeat until brown on both sides.
• While the rösti is cooking, put a large pan of water on to boil and add the vinegar. Once the water is at a rolling boil, crack in the eggs and poach for 3 mins, then remove with a slotted spoon and place on kitchen paper to absorb any excess water. To serve, divide the rösti into four, top with a good spoonful of warm peperonata and an egg, then finish with some torn basil leaves and a drizzle of olive oil.

PEPPERS AND POTATOES STEW: PEPERONATA DI PATATE

Steps:

• In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.
• When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.
• Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew...consistency of the final dish should be thicker than a pasta sauce.