Potato and Cheese Roll with Prosciutto

La storia di questo piatto

In the farmhouse kitchens of Italy, where potato and pantry became poetry, this rolled dish emerged from hands that knew hunger and hospitality alike. It carries the quiet wisdom of rural tables, where cheese and cured meat were saved for Sunday, wrapped humbly in the earth's own gold.

Ingredienti

• 4-5 medium piece potatoes
• 3 piece eggs
• 120 g grated cheese
• q.b. to taste salt
• 100 g mozzarella (for filling)
• 150 g quality cooked ham or turkey breast (for filling)

Preparazione

1. Peel the potatoes and grate them with a box grater using the large holes directly into a large bowl: you'll see the volume accumulate quickly, it always looks like more than you actually need. Add the eggs, grated cheese, and salt, then work the mixture with your hands until everything binds together into a moist, compact mass with no free liquid at the bottom of the bowl.
2. Line a baking sheet with parchment paper and spread the mixture into an even layer approximately one centimeter thick, using the back of a spoon to press it firmly all the way to the edges. Place in a preheated convection oven at 180°C and bake for about 25 minutes, until the surface dries out and takes on a light golden color.
3. Remove from the oven and let it cool for a couple of minutes just long enough to handle without burning yourself. Using the parchment paper, flip the base onto a cutting board and gently peel away the paper now on top. Distribute the mozzarella and prosciutto along the entire length, leaving about two centimeters free on the far edge away from you.
4. Roll the whole thing up on itself starting from the side closest to you, using the parchment paper to help shape and keep it compact, as if you were rolling up a carpet. Transfer the roll seam-side down back onto the baking sheet and bake for another 10 minutes, just long enough for the cheese to melt and the surface to dry.
5. Let the roll rest for a couple of minutes outside the oven before slicing, so it sets and holds together better when cut. Slice it into portions of about two centimeters and serve hot: it's still delicious when warm, perfect as an appetizer or a quick main course.