To become a Rösti professional, you must first make the potatoes the day before and secondly know their feminine article, it is called the Rösti. So, at the latest the night before, put the potatoes on and cook them. This takes between 15 and 20 minutes depending on the size and age of the tubers, just poke them with a kitchen knife. When they are soft all the way through, drain them in a sieve and let them cool down until the next day.
The actual cooking day starts with peeling the potatoes, then the pork fish and the gorgonzola must be at room temperature, so take both out of the fridge in good time. And the stove can be preheated to 180 degrees.
Heat one tbsp. clarified butter in an ovenproof frying pan to three-quarter temperature and roast two sprigs of rosemary until crisp. This takes about 30 seconds, then fish out the sprigs repeatedly, drain on kitchen paper and chop the crisp rosemary needles into small pieces. Put them with the Gorgonzola in a large enough bowl and add the white of a fresh roll. Mash everything with a fork to a homogeneous kitchen herb-cheese-crumb paste, or as homogeneous as it goes flat.
With a sharpening steel or possibly a wooden spoon, drill a cavity lengthwise into the pork fish. But do not pierce all the way to the end, but rather enlarge the cavity in width, so that as much as possible of the delicious filling fits in.
Now simply cut the cavity with the H
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