Potato rosti with truffle

Ingredients for 4 people
-500g of Caciocavallo cheese from Alto Molise,
-700g of new potatoes,
– Extra virgin olive oil,
– Salt to taste,
– Rosemary,
– Truffle seasoning to taste ‘King Of Truffles’

Preparation
First of all, use potatoes of the same size, so you can calculate the same cooking times.
Then peel the potatoes, immerse them in cold water and cook for about 4 minutes from boiling. They should not be soft but slightly cooked.
Drain and let cool completely.
Grate when cold from the fridge with a large-hole grater.
Season with salt and finely chopped rosemary and mix well.
Finally, add a generous tablespoon of batter in a pastry cutter and press well to compact.
Make sure to compact well, otherwise they will open during cooking.
Dust a cutting board with cornstarch so that the formed disks do not stick.
Place on a parchment paper, drizzle with extra virgin olive oil on the surface and bake in a hot oven at 200°C for 12 – 15 minutes, the last 5 minutes with the grill, turning each disk once halfway through cooking with a spatula and a spoon gently to avoid breaking them.

Once cooked, season with your favorite King jar, feel free to choose between Tartufata, Carpaccio, or Black Truffle Pearls!