I mazzafam della Mesolcina

RezeptbuchRicette dal Grigioni italiano: Patate con farina di mais arrostite

1 kg di patate
500 g polenta
50 g di burro
formaggio grattugiato

Lessare le patate con o senza buccia. Quando le patate sono cotte, tagliarle a cubetti e farle arrostire nel burro. Aggiungere la polenta (anche preparata il giorno precedente) e arrostire. A fine cottura, incorporare il formaggio.

Questa ricetta è tratta dal libro “I mazzafam, ricettario curioso e gustoso del Grigioni italiano”, di Gianni Bertossa (Edizioni Desertina, Coira).

Anche tu hai una ricetta della Svizzera italiana da condividere?

I mazzafam

RezeptbuchThe “Hunger slayer” from Mesolcina

1 kg potatoes
500 g polenta (boiled cornmeal)
50 g butter
grated cheese

Boil potatoes with or without their skin. When cooked, dice and fry in butter. Add the polenta, continue frying (you can also use leftover polenta from the day before). Add grated cheese at the end.

This recipe is taken from “I mazzafam, fine original recipes from the valleys of southern Graubünden” by Gianni Bertossa, Desertina publishers.

Do you have a Swiss-Italian recipe you would like to share with us?

I was convinced she was a witch!

By Adrian Cerroti, Australia

Frequent visits for summer holidays since my early childhood have left me with a myriad of memories and experiences. In the 70’s visits to the village were usually accompanied by my Grandfather who was born there. Continue reading