Potato and Ham Roll
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g potato (s), floury cookin
- 25 g butter, soft
- 1 egg (s), including the yolk
- 80 g parmesan, rated, e.. Grana Padano
- 200 g mushrooms, brown, cut into cubes
- 0.5 ½ bunch spring onion (s), cut into rings
- 1 tablespoon olive oil
- 1 clove garlic
- salt
- pepper
- Paprika powder, noble sweet
- 6 slices ham, cooked
- 3 tablespoon herb butter
- 3 tablespoon balsamic vinegar
- possibly tarragon leaves
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly and cook with the skin in water for approx. 25 minutes. Drain, peel and press while still hot (then easier!) Through a potato or spaetzle press (best twice !: makes the potato mixture looser, the roll becomes finer). Mix with butter, egg yolk and cheese.
- Sauté the mushrooms with the spring onions in olive oil. Peel off the garlic, squeeze in (if you don`t like it so garlic intensive, you should finely dice the clove). Season with salt, pepper and paprika and add to the puree. Stir.
- Grease a piece of aluminum foil (approx. 30 cm), cover with slices of ham, spread the puree on top, roll up, cool in the refrigerator for approx. 3 hours. Cut the roll into approx. 12 slices, fry in herb butter for 5 minutes. Drizzle with vinegar, sprinkle with tarragon leaves if necessary.
- Tomato salad and fresh white bread go best with this, e.g. the Pane Casareccio by Alberto.
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