Potato and cheese roll
Instructions
Boil the potatoes and potato masher.
Stir the puree flour, eggs and salt.
Knead with your hands to get a dough with a rolling pin and roll it out in the shape of a disk.
Place them on a kitchen towel.
Cut the cheese into slices, distribute them on the surface of the potatoes and, using the towel, roll it.
Tie the ends of the casing with white kitchen Twine and boiled the roll 20 minutes in salted water.
Drain, allow to cool.
Unwrap the towel gently and place the rolls on a wooden plank.
Cut it into slices about inch thick.
Season with plenty of grated cheese and hot butter melted in a Bain-Marie flavored with some Sage leaves.
Accompanying wines: Barbera Del Monferrato DOC, Sangiovese Di Romagna DOC Castel San Lorenzo Rosso DOC.
Ingredients and dosing for 6 persons
- 1000 g of potatoes
- 80 g of fontina cheese
- 80 g of taleggio cheese
- 50 g of grated cheese
- 350 g of flour
- 100 g of butter
- 2 eggs
- Sage
- Salt