Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Tomato salad and fresh white bread go best with this, e.g. the Pane Casareccio by Alberto.