Stuffed Potato Roll

The stuffed potato roll is a tasty dish that can be customized in many different variants. Here I present a classic recipe, to which, however, faithful to my spirit as an Italian chef, I feel like adding a local touch with a filling that can include smoked provola and cooked ham, to give it a slightly more rustic flavor.

Ingredients

• 1 kg potatoes
• 100 g grated Parmesan
• 2 eggs
• Salt to taste
• Pepper to taste
• Nutmeg to taste
• 200 g smoked provola (or mozzarella)
• 150 g cooked ham
• Breadcrumbs to taste
• Butter to taste

Preparation

1. Start by boiling the potatoes in salted water until tender. After peeling them, pass them through a potato ricer to obtain a purée.

2. Add the eggs to the potato purée, along with the grated Parmesan, a pinch of salt, pepper, and nutmeg. Mix well until you obtain a homogeneous dough.

3. Spread the dough on a sheet of lightly floured parchment paper, shaping it into a rectangle about 1 cm thick.

4. Evenly distribute the cooked ham and smoked provola (or mozzarella) sliced on the dough, leaving a free border around the edges.

5. Using the parchment paper, roll the dough onto itself to form a roll. Seal the ends well so that the cheese does not leak out during cooking.

6. Brush the surface of the roll with a little melted butter and sprinkle with breadcrumbs.

7. Bake in a preheated oven at 180 °C for about 30-40 minutes or until the roll is golden and crispy on the surface.

8. Let it rest for a few minutes before slicing and serving.

Fun Facts

The potato roll lends itself to many interpretations. In some Italian regions there are variants that involve the use of different types of cured meats or cheeses, for example the addition of speck and scamorza or the incorporation of herbs into the purée for a fresher, lighter taste. Explore the combinations you prefer to make this dish always unique and suited to your tastes!