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!
