Plain in Pigna
Ingredients
4 persons
- 3tbsp 3 tbsp coarse cornmeal
- 60g Bresaola
- 80g Cubed Butter
- 100g diced bacon
- 1tbsp Flour
- 4g nutmeg, salt and pepper
- 800g Organic Potato 500g
Preparation
Plain in Pigna is a beloved traditional dish from the Engadine valley in Switzerland’s canton of Graubünden. Known not only for its stunning alpine landscapes and for preserving Romansh—Switzerland’s fourth official language—the region also offers a foolproof alternative to Rösti. This hearty bake skips the usual Rösti headaches: no need for day-old boiled potatoes, and no nerve-wracking pan flip required.
Instructions:
| 1) | Preheat the oven to 200° C / 400° F / gas mark 6. |
| 2) | Peel and grate the potatoes. |
| 3) | In a large bowl, mix together the potatoes, flour, cornmeal, nutmeg, salt and pepper, Bresaola, and bacon. |
| 4) | Spread the mixture onto a parchment-lined baking sheet, then break the butter into little pieces and sprinkle over top. |
| 5) | Bake for about 30-40 minutes, or until it reaches your desired crispiness |