Stuffed Potato Roll

The stuffed potato roll is a tasty dish that can be customized in many different variations. Here I present a classic recipe, but, true to my spirit as an Italian chef, I feel the need to add a local touch with a filling that can include smoked provolone and cooked ham to give it a bit more of a rustic flavor.

Ingredients

• 1 kg of potatoes
• 100 g of grated Parmesan cheese
• 2 eggs
• Salt to taste
• Pepper to taste
• Nutmeg as desired
• 200 g of smoked provolone (or mozzarella)
• 150 g of cooked ham
• Bread crumbs as needed
• Butter as needed

Preparation

1. Start by boiling the potatoes in salted water until they become soft. After peeling them, pass them through a potato masher to get a puree.

2. Add the eggs to the mashed potatoes, along with the grated Parmesan cheese, a pinch of salt, pepper, and nutmeg. Mix well until you get a homogeneous mixture.

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

4. Evenly distribute the slices of cooked ham and smoked provolone (or mozzarella) over the mixture, leaving a free edge around.

5. Using the baking paper, roll the mixture up on itself to form a roll. Seal the ends well to ensure that the cheese doesn’t escape during cooking.

6. Brush the surface of the roll with some melted butter and sprinkle with bread crumbs.

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 cutting and serving.

Curiosity

The potato roll lends itself to many interpretations. In some Italian regions, there are variants that include different types of salami or cheese, for example, the addition of speck and scamorza or the incorporation of herbs in the mash for a fresher and lighter taste. Explore the combinations you prefer to make this dish always unique and suited to your preferences!