Curnitt (green beans) e patati rustii (roasted potatoes) as called our grandparents.
Boil the potatoes and the beans in their skins, peel and let cool potatoes.
Slice the boiled potatoes.
Chop the green beans into pieces, in another bowl cut into slices of good alpine cheese.
In a pan, slicing a quarter of an onion and brown it with a nice piece of our national butter and olive oil (doses at will, better if it abounds with the dressing).
Add the green beans and potatoes and chop with a wooden scoop.
Slowly incorporate the cheese.
The dish is ready when all the ingredients are well blended and the bottom of the pan has formed the golden crust.
The recipe is easy fast made of simple and natural ingredients and can be eaten by those who are vegetarian.
This dish in Valtellina is known by the name of tarozz.