Ingredients:
boiled potatoes, a slice of yellow polenta, lard or bacon, salt.
Patate rostide is a typical dish from an almost forgotten age. It used to be eaten mostly in the evening, along with cheese and finely chopped chicory, but it was not uncommon to find it on the breakfast table, perhaps accompanied by some barley coffee. It was a way of using up leftover polenta and potatoes, or more often than not, an inventive new way to dish up potatoes. Cut the lard or bacon up into pieces and place it in a pan, preferably made of iron. Melt the pieces and brown them well over a moderate heat. In the meantime, peel the potatoes boiled the day before, slice them fairly thinly and roughly cut up the slice of polenta. Add the ingredients to the pan and turn the mixture over and over again over a lively heat for about 15 minutes, using a wooden spoon, until the potatoes become golden and tasty. Serve with raw seasonal vegetables. |
