The Taròz is a traditional dish from Valtellina (Lombardy region), prepared with local vegetables as green beans and potatoes, boiled and fried with onion, garlic and butter and blended with two types of cheese : Val Lesina (or Casera) and Grana Padano. The word Taroz in dialect means blend (tarare = to blend). Taròz are a second course to eat along with cured meats (salame or bresaola).
Pair this dish with NINO NEGRI VIGNETO FRACIA VALTELLINA SUPERIORE DOCG .
Serves : 4
Difficulty : easy
Prep Time : 15 min.
Cook Time : 30 min.
2 medium potatoes
10 oz green beans (locally grown)
3 oz onion, chopped
2 tbsp Extra Virgin Olive Oil
7 oz Val Lesina Cheese or Casera Cheese, diced
2 oz Grana Padano, grated
8 tbsp (1 stick) unsalted butter
1 clove of garlic
ground black peppercorn , to taste
Peel and wash the potatoes and boil in a medium pot with salted water for about 25 minutes or until tender.
In the meantime, wash and trim the green beans, then boil in a large pot with salted water for about 15 minutes or until tender.
In a large skillet, soften the onion with olive oil then add the green beans (previously drained) and sauté for 5 minutes.
Drain and dice the potatoes, then add them to the green beans and onion.
With a wooden spoon, mash the potatoes and green beans until blended.
Add the diced Val Lesina or Casera Cheese and the grated Grana Padano. Stir all the ingredients together until well blended.
In a medium skillet, brown the butter with a garlic clove.
Place the Taròz on a serving plate, pour over the browned butter.
Serve hot sprinkled with ground black peppercorn
Photo by Ale Gambini
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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