Tips for the best potato roll
The potato-based dough must be soft but still firm and workable. If it sticks to your hands, you can adjust the consistency by adding another pinch of flour. It is preferable to use yellow-pulp potatoes which, if firm and dry, lend themselves perfectly to this type of preparation.
The potato roll is suitable for many different dishes. In our recipe we used cheese and ham, but you can vary by adding the ingredients you prefer or that you have available in the fridge. You can also add grilled or sautéed vegetables, like zucchini or spinach.
The important thing is to add a stringy but dry cheese, such as provolone, scamorza or mozzarella for pizza, so that, when it melts, it does not wet the base of the savory pie. If you use fresh fiordilatte, squeeze it well, cut it into slices and then let it drain for some time in the fridge.
You can prepare the potato roll in advance and cook it just before serving it. Enjoy it hot and stringy, or cold together with a mixed seasonal salad.
How to store the savory potato roll
The potato roll with prosciutto and cheese is kept in the refrigerator, inside a suitable hermetic container, for 1-2 days; when you are ready to eat it, heat it for a few minutes in the oven, just long enough to melt the cheese.
How to make a savory potato roll
Step 1
Boil the peeled potatoes in boiling water, until they are very soft. Drain them, peel them and transfer them to a bowl, then mash them with a potato masher until they become puree1.
Step 2 Add the egg, the flour, the grated cheese and a pinch of salt2.
Passage 3 Add a pinch of pepper and knead everything until you get a paste similar to that of the gnocchi3.
Step 4 Place a sheet of transparent film on a work surface and roll out the dough with a rolling pin to a thickness of about 1 cm4.
Step 5 Stuff with the ham and the scamorza cheese cut into slices5, forming two layers in total.
Step 6 Sprinkle with grated cheese6.
Passage 7 With the film wrap the dough fine to obtain a roll7.
Passage 8 Place the roll in a pan lined with oven paper, and brush the surface with a beaten egg8.
Passage 9 Cook the roll in a ventilated oven, with the grill on, at 180°C for about 25 minutes, making sure that the surface is not darkening too much. Remove from the oven, cut into slices and serve9.
