Red Pumpkin And Cheese Rosti This rosti is made up of pumpkin, sundried tomatoes, oregano and sandwiched with grated mixed cheeses This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Nov 2015 in Recipes Course New Update Main Ingredients Red Pumpkin, Sundried Tomatoes Cuisine Fusion Course Snacks and Starters Prep Time 16-20 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Red Pumpkin And Cheese Rosti 1 kilogram Red Pumpkin 50 grams Sundried Tomatoes 50 grams Gruyere cheese 100 grams Sundried tomatoes a few sprigs Fresh oregano 100 grams Butter to taste Red chilli flakes to taste Salt Method Scrape seeds and peel pumpkin. Wash and wipe dry. Grate lengthwise so as to get long thick shreds. Grate the cheeses. Soak sun-dried tomatoes in one cup of water for ten minutes. Drain and chop. Clean, wash and chop oregano. Heat butter and bring to a boil. Let it foam and remove from heat. Let cool. Mix tomatoes, oregano, red chilli flakes and salt to taste in the grated pumpkin. Divide into two portions. Heat a non-stick frying pan. Pat one portion of grated pumpkin in a round shape on the pan. Sprinkle with grated cheeses and cover with the remaining portion of grated pumpkin. Press lightly. Cook on high heat for one minute and lower heat. Apply clarified butter and turn the side over. Cook till golden and cook the other side similarly using clarified butter. Cut into four and serve immediately. Nutrition Info Calories 1367 Carbohydrates 59.5 Protein 39.9 Fat 107.5 #Butter #Gruyere cheese #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article