Italian
Taroz Valtellinese
by Giallozafferano · 2.9M subscribers on YouTube
A traditional peasant dish from Valtellina, made with simple ingredients like potatoes, green beans, and local cheese, enriched with aromatic butter.
- Difficulty
- easy
Ingredients
11 items- ButterUsed to make aromatic butter with shallot, garlic, and sage
- Shallot(optional) — Can be substituted with onion
- Garlic
- Sage
- PotatoesBoiled until tender
- Green BeansBoiled and cooled in cold water
- Casera GiovaneYoung Casera cheese; can substitute with Bitto or Fontina Valdostana
- Casera StagionatoAged at least 300 days; can substitute with Parmigiano Reggiano or Grana Padano
- SaltTo taste
- PepperTo taste; used abundantly in Valtellina
- Water(optional) — Only if needed to loosen the mixture
Method
- Prepare the aromatic butter: melt butter with chopped shallot (or onion), garlic, and sage over low heat for about 20 minutes, then strain.
- Boil potatoes until tender; boil green beans until tender, then cool in cold water.
- In a pot, add the aromatic butter, then add the boiled potatoes and mash them.
- Add the boiled green beans, breaking them with your hands.
- Place over low heat and stir, then gradually add the young Casera cheese, mixing well.
- Season with salt, pepper, and a little water if the mixture becomes too dry.
- Continue stirring until a thick, creamy purée forms.
- Add the aged Casera cheese (or Parmesan/Grana Padano) and stir until melted.
- Adjust salt and pepper to taste.
- Serve hot, optionally garnished with fresh primrose flowers.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
