11er Crispy Rösti | as a club sandwich
Preparation
- Peperonata: Cut the red peppers in half and bake it in the oven darkbrown. Subsequently the peel can be easily removed from the paprika and remove. Cut the garlic cloves and the chili into small pieces. Simmer the peeled peppers in a pan with the garlic, chili, plenty of olive oil and salt over medium heat until they are soft.
- Leaf spinach with linseeds: Defrost and squeeze out frozen leaf spinach. Cut the onions and the garlic in fine lines. Add olive oil to a pan, sauté onions and garlic in it. Add the spinach leaves with the flax seeds add, toss and heat through. Season with salt and pepper.
- 11er Crispy Rosti, homemade style: Prepare the 11er Knusper Rösti in the contact grill (folding toaster) or according to instructions in the oven. (4 pieces per stack). Then pile high with the peperonata and spinach, insert two wooden skewers to secure them and cut in half with a knife.
Ingredients
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1 pcs. Crispy Rosti, homemade style
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For the Peperonata:
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3 pcs. paprika
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1 – 2 cloves of garlic
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1 kl. Chili
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Plenty of olive oil
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Salt
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For the spinach:
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550 g spinach leaf
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0.5 onion
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1 clove of garlic
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10 g linseed
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1 tbsp olive oil
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Salt and pepper
