🥬 Taròz in cabbage leaves: the comfort food of Valtellina reinvented
A dish from the peasant tradition that tastes like home and goodness: Taròz, a famous Valtellinese recipe made with potatoes, legumes, and Casera DOP cheese, is enriched in this refined and creative variant, served on blanched cabbage leaves.
The result? A rustic and genuine comfort food, perfect as a main dish or side, bringing all the flavor of the Lombard Alps to the table. ❄️🧀
🛒 Ingredients for 6 people
- 🥔 500 g of white potatoes
- 🟢 200 g of green beans
- 🫘 100 g of borlotti beans (soaked the day before)
- 🧈 125 g of butter
- 🧀 150 g of Valtellina Casera DOP
- 🧅 20 g of onion
- 🧂 30 g of Grana cheese
- 🧂 Salt and pepper to taste
- 🥬 Blanched cabbage leaves, for serving
👩🍳 Procedure
- Cook the main ingredients
- Cut the green beans into pieces and the potatoes into quarters.
- Cook green beans, potatoes, and borlotti beans separately in salted water.
- Prepare the aromas
- Cut the Casera cheese into cubes.
- Thinly slice the onion.
- Mash and mix
- Drain the potatoes and put them back in the pot.
- Mash them coarsely with a fork.
- Add the legumes, cooked vegetables, cheese, and onion.
- Pour the hot, foaming butter over everything and mix gently.
- Season with salt and pepper.
- Plate with style
- Serve the Taròz on a blanched cabbage leaf.
- Sprinkle with grated Grana and serve immediately.
💡 Additional tip:
You can flavor the melted butter with a sprig of sage for an even more enveloping aroma! 🌿
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
