Taroz

Name: Taroz
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Yellow potatoes 1.3 lbs; Green beans 1 cup; Valtellina Casera cheese mildly aged 7.1 oz; Valtellina Casera cheese aged, to be grated 2.8 oz; Fine salt to taste; Black pepper to taste; Shallot 5.3 oz; Garlic 4 cloves; Sage 5 leaves; Butter 5.3 oz; Edible flowers to taste

it br es fr de

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Stefano Masanti

Taroz is this cozy dish from the beautiful Valtellina region in Lombardy, Northern Italy. And look, it’s all about comfort. Really good stuff. It mixes mashed potatoes and green beans with creamy Valtellina Casera cheese that melts just perfectly. This traditional Italian mashed potatoes dish has been warming hearts for generations, bringing families together after those long, chilly days.

And the herbs? Oh, they're aromatic—paired with special mountain butter, adding a rich, tender touch that makes you think of warm kitchens with snowy scenes outside. You know, other dishes like Pizzoccheri and Polenta Taragna share this homey style, but taroz really stands out with its soft, moist texture. And honestly, the local dairy taste is something else.

People in Valtellina take pride in these hearty meals, proving how simple, fresh ingredients can create something way, way better. Grab a plate of Valtellina cuisine, and you'll see why it's considered one of the great comfort foods of Northern Italy. So here's the thing, the Casera cheese brings a mild, nutty flavor that's just right with the sweet and creamy potatoes. It's seriously satisfying.

The combo of green beans and potatoes is just honest. Pretty simple. The herbs give a slight tangy note while the golden butter ties it all together. In Valtellina, food is about sharing—big tables, eager eaters after a day outdoors. And although it's often served with other Lombardy regional recipes, it really stands out.

Whether you're into authentic Italian comfort food or just curious about Valtellina's celebrated dishes, this blend of flavors, textures, and history will linger long after one bite. No question. It's a simple, yet deeply satisfying meal that tells the story of a region where food is crafted with love and shared with joy. Really, really good.

INGREDIENTS

Yellow potatoes 1.3 lbs (600 g)

Green beans 1 cup (150 g)

Valtellina Casera cheese 7.1 oz (200 g) - mildly aged

Valtellina Casera cheese 2.8 oz (80 g) - aged, to be grated

Fine salt to taste

Black pepper to taste

for the flavored butter: Shallot 5.3 oz (150 g); Garlic 4 cloves; Sage 5 leaves; Butter 5.3 oz (150 g)

for garnish: Edible flowers to taste

Preparation

How to prepare Taroz

To prepare the taroz, first, boil the potatoes until they are soft; it will take about 30 minutes from when the water starts to boil. Clean the green beans, trim them, and then boil them in water 2 until they are tender, which will take about 10-15 minutes from boiling. Once ready, drain them and quickly plunge them into ice water to keep the color vibrant and stop the cooking.

Cut the young Casera into 1/2 inch cubes 4 and grate the aged cheese. Clean and slice the shallot 5. In a small pot, add the cubed butter 6.

Add the shallot 7, garlic 8, and sage leaves 9.

Melt over low heat for 20 minutes 10. After this time 11, remove from heat and strain the mixture through a sieve 12.

You have now obtained the flavored butter 13. Transfer it to a pan 14 and add the boiled, peeled, whole potatoes 15.

Mash them with a wooden spoon 16. Also, add the hand-broken green beans 17 and begin to mix everything to blend, keeping the heat low. At this point, add the young Casera cheese 18.

Stir 19 and continue cooking until it has completely melted. Pepper 21.

Salt 22, and if it becomes too dry, add a little water 23. Once a thick, creamy puree is obtained, add the grated aged Casera cheese 34.

Stir one last time to absorb the cheese 25, then serve the taroz 26 garnishing the plates with edible flowers for a colorful touch 27.

Storage

We recommend consuming the taroz immediately; alternatively, it can be stored in the refrigerator for one day.

The flavored butter can be frozen in ice cube trays to have it available as needed.

Tip

As an alternative to young Casera, you can use Fontina cheese, while aged Casera can be replaced with Parmigiano Reggiano.

You can mash the potatoes and chop the green beans to make the preparation easier.

This mixture can also be used to fill ravioli.

The flavored butter is also perfect for dressing typical pizzoccheri, fish, or even simple pasta.

Young Casera (or lightly aged) has about 70-90 days of aging: the paste is still soft, the flavor delicate, and the melting ability perfect for warm dishes like taroz.

Aged Casera has over 6 months of aging, with a more intense, aromatic, and slightly spicy flavor.

For the translation of some texts, artificial intelligence tools may have been used.