TRENTINO SOUTH TYROL - Rosticciata trentina
5oz Viaggio red roasted peppers
¼ cup vegetable broth
Salt and pepper to taste
Chive to taste
Peel the potatoes, slice them up into thin slices and boil them in lightly salted water. Cook for 15 minutes, then drain. Then slice the onion and sauté it in a pan with butter. Then add the potatoes, salt and pepper. Cover with a lid and cook, stirring occasionally. Apart clean the mushrooms and slice them. Cut into strips the slices of beef, speck and add them along with the peppers to potatoes. Cook thoroughly adding, if necessary, some hot broth during cooking. Once the Rosticciata is ready, turn off the heat and sprinkle with the chopped chive before serving.