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Stracciatella Potato Rösti
with Hot Honey

Crispy, golden potato rösti pairs perfectly with the creamy indulgence of Bella Casara Stracciatella in this elevated take on a comfort classic. Each bite offers the ideal balance of textures—crispy on the outside and tender on the inside—finished with a drizzle of hot honey for a touch of sweet heat that enhances every flavour. For a fun twist, try a mini version topped with Bella Casara Burratini.

 

Source: Susan Keefe

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Prep time: 20 minutes

Cook time: 20 minutes

6 people

Ingredients

Potato Rösti
907 g (2 lbs) Russet Potatoes, peeled and shredded
4 tbsp unsalted butter, divided
3/4 tsp salt
2 tbsp neutral oil

Hot Honey
¼ cup honey
2 cloves garlic, minced
4 Calabrian chilis in oil, thinly sliced
¼ tsp salt

To Serve:
1 (200 g) package Bella Casara Stracciatella
½ cup pea shoots
6 Bella Casara’s Burratini, optional

Print Recipe

Instructions

  1. Line a large bowl with a clean dish towel. Add the potato and form the towel into a bundle. Squeeze out any excess moisture into the bowl.
  2. Discard the liquid and return the potato to the bowl. Set the dish towel aside. Melt 2 tablespoons of the butter and pour it over the potato. Add the salt and toss to coat.
  3. Heat the oil and the remaining butter in a large skillet over medium heat. Add the potato to the skillet and spread it out to form an even layer. Fry until golden, about 10 minutes.
  4. Flip the rösti by inverting the frying pan onto a large dinner plate. Return the skillet to the heat and carefully slide the rösti off the plate and back into it. Fry until golden on the other side. Invert the rösti onto a platter and set aside to cool slightly.
  5. To make mini rösti, spoon ⅓ cup mounds of the potato mixture into the skillet. Fry until golden on both sides, about 5 minutes each side.
  6. While the rösti are frying, place all of the hot honey ingredients into a bowl and stir to combine. Set aside.
  7. If making the large rösti, spread the Bella Casara Stracciatella on top and drizzle generously with the hot honey. Sprinkle with the pea shoots and serve immediately.
  8. For the mini rösti, spread the stracciatella on each. Place one Bella Casara Burratini on top and drizzle with the hot honey before adding the pea shoots. Repeat with the remaining rösti. Serve immediately.

 

 

 

 

 

 

 

Other Recipe Ideas

Grilled Striploin Steak with
Burratini, Basalmic Glaze & Basil

Stracciatella French Toast
with Poached Rhubarb

Panzanella and Stone Fruit
Burrata Salad

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