Your lunch break will have a very special flavour with this sandwich, which you can complete to perfection with a glass of Corvo Rosso.
– Sliced country bread
– 50 gr Speck
– 1 Egg
– Salt and pepper
– 2 Medium potatoes
Step 1 – To make this tasty sandwich, which evokes the pleasures of breakfast in the mountains, first peel the potatoes and rinse them. Then coarsely grate the raw potatoes and squeeze to remove water.
Step 2 – Brush a non-stick pan with very little oil, add the grated potato and shape into a flat cake no more than 1 centimetre high, pressing down as lightly as possible. Cook over a medium-low heat (covered) for about ten minutes, then turn it over, salt the surface lightly and cook for a further ten. If you like, when the inside is cooked, you can turn the heat up for an even more crispy crust on your tasty potato rösti.
Step 3 – Heat a little oil in another pan and fry the egg. Make sure the white is well-cooked and the yolk still runny. If you want to make this sandwich really tasty, you can also lightly fry the speck in the same pan where you cooked the egg (you won’t need to add oil).
Step 4 – Take two slices of lightly toasted country bread. Place the rösti on one slice, followed by the fried egg and the speck. Top with the second slice of bread.
Step 5 – Your lunch break will have a very special flavour with this sandwich, which you can complete to perfection with a glass of pleasantly intense and savoury Corvo Rosso, a portion of good Parmigiano Reggiano and some fresh mixed berries. Bon appétit!
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