Serves 4

Prep time 60 minutes

Ingredients For Rosti

400g potatoes, grated
200g marrows, grated
2 spring onions, chopped
1 pinch of paprika
1 pinch of cayenne
Salt and pepper
2 egg yolks
Oil for frying

Ingredients For Pesto

A large bunch of wild fennel fronds
1/2 cup of extra virgin olive oil
100g walnuts
80g grated parmesan cheese
Juice of a 1/2 lemon
Salt and pepper
1/2 clove of garlic
Pinch of chilli flakes

Ingredients To Serve

4 large eggs, poached
Cherry tomatoes on the vine
Shavings of pecorino cheese

Method

Grate the potato and marrow and squeeze out any water. Mix in a bowl with spices, and egg yolks. Divide the rosti into 4 and then shape into patties. Heat an inch of frying oil in a non-stick pan.

Fry the rosti on each side until golden. Once the rosti are cooked, lay on a paper towel to drain the excess oil. Remove some of the remaining oil, and fry the cherry tomatoes in the same pan for a few minutes.

In the meantime, blend the pesto ingredients in a blender, or crush in a pestle and mortar.

Put a pot of water on to boil, adding 2 tbsp of white vinegar. Once boiling, create a ‘whirlpool’ with a tablespoon and crack your eggs in the centre. Poach to the desired consistency.

Serve the rosti topped with your egg, a scoop of fresh pesto, cherry tomatoes and shavings of your favourite cheese!

Julia Ripard

Julia Ripard

Homecook, writer and good-food enthusiast. Julia also co-hosts the bimonthly wine club Table Talks at Philippe Martinet Fine Wines.

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