Taroz

Name: Taroz
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Lombarda
Ingredients: 700 g floury potatoes; 350 g green beans; 200 g valtellina casera dop; 50 g grana padano dop; 80 g Unsalted butter; 2 cloves Garlic; 6 leaves fresh sage leaves; 1 tsp Fine sea salt; 0.5 tsp Black pepper

A rustic Valtellina mash of tender potatoes and green beans beaten with copious brown butter and melting mountain Casera cheese.

🇮🇹Italy· Lombardy

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 9 gathered

Servings

700 g floury potatoes — peeled and cut into chunks
350 g green beans — trimmed and halved
200 g valtellina casera dop — semi-aged mountain cow cheese, diced small
50 g grana padano dop — finely grated
80 g Unsalted butter — preferably Alpine mountain butter
2 cloves Garlic — peeled and lightly crushed
6 leaves fresh sage leaves — whole
1 tsp Fine sea salt — to taste
½ tsp Black pepper — freshly cracked

Equipment

•Large saucepan
•Colander
•Frying pan
•Sturdy wooden spoon
•Warm serving dish

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 28 g
carbs: 38 g
fibre: 6 g
protein: 18 g
calories: 480 kcal

Instructions

1
Bring a large pan of generously salted water to a rolling boil.
2
Add the potato chunks and trimmed green beans together into the boiling water.
3
Simmer for twenty minutes until both vegetables are completely tender when pierced.
4
Drain the vegetables thoroughly in a colander, letting excess steam escape for two minutes.
5
Tip the vegetables back into the dry, warm pan off the heat.
6
Crush the vegetables coarsely with a sturdy wooden spoon without making a smooth purée.
7
Melt the butter with the crushed garlic and sage leaves in a frying pan over medium heat.
8
Cook gently until the butter foams, turns nut-brown, and smells deeply fragrant, then discard the garlic.
9
Scatter the diced Valtellina Casera and grated Grana Padano over the crushed vegetables.
10
Pour the sizzling hot herb butter immediately over the cheese and vegetables.
11
Beat the mixture vigorously with your wooden spoon until the cheese melts into glossy, stretchy ribbons.
12
Season generously with freshly cracked black pepper and serve immediately while steaming hot.

Chef's tips

Drain the vegetables exceptionally well before crushing so the dish does not become watery. Beating the mash energetically while the butter is sizzling hot is essential to create the characteristic stretchy cheese strings. Use mature floury potatoes like Maris Piper or Russet for the correct soft texture.

Ingredient substitutions

Valtellina Casera DOP → Fontina, young Bitto, or a mild semi-aged Gouda
Grana Padano DOP → Parmigiano Reggiano
green beans → flat runner beans or savoy cabbage leaves

Storage

Keep leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat slowly in a buttered frying pan over low heat, stirring frequently until the cheese is melted and stretchy again.

Common mistakes to avoid

•Puréeing the vegetables into a smooth baby food consistency instead of leaving a rough, textured crush.
•Adding cold cheese to lukewarm vegetables, which causes the cheese to seize rather than melt smoothly.
•Skipping the browning of the butter, losing its characteristic toasted hazelnut aroma.

Serving suggestions

Serve as a standalone main course with crisp rye bread.Pair with cured bresaola della Valtellina and pickled vegetables.Accompany with a glass of Valtellina Superiore DOCG red wine.