Potato Roll Stuffed with Ham and Cheese

La storia di questo piatto

Born from the Italian tradition of transforming humble earth into gold, this rolled treasure speaks the language of every nonna who ever turned a handful of potatoes into an act of love — a dialect spoken from the Alpine foothills to the sun-scorched south, where prosciutto and aged cheese have always been the punctuation marks of celebration.

Ingredienti

• 1000 g Potatoes
• 3 pieces Eggs
• 100 g Grated Cheese (Parmigiano Reggiano)
• 5 g Salt
• 100 g Mozzarella
• 150 g Cooked Ham

Preparazione

1. Take your vegetable peeler and run the blade along the potato with small, confident strokes, removing only that thin outer layer of skin – once you start seeing the white flesh emerge, you've done enough. Now grate the entire potato using the side with the smallest holes: hold it firmly in the palm of your hand and rub it downward with steady, decisive pressure. Keep going until the piece becomes so small you risk scraping your fingers, then discard what's left. What you'll end up with is a fine rain of delicate, moist strands – exactly what you need.
2. Put the grated potatoes into a bowl with the eggs, cheese, and salt. Now work the mixture with real vigor using a fork, scooping from the bottom up and always folding it back over itself – give it a good dozen vigorous stirs and you'll see the whole thing transform into a smooth, uniformly colored mass with no more gray streaks or white patches. When you touch it, it should be slightly moist but completely lump-free, compact and homogeneous: only then is it ready to go.
3. Line the rectangular baking pan with parchment paper, pressing it firmly into the corners and along the sides so it adheres perfectly and won't curl up during baking. Pour in the potato mixture and then, using a spatula or the back of a spoon, spread it all out starting from the center toward the edges with gentle, light movements – press without crushing until the layer is even and the same thickness all over. The parchment should only be visible along the edges of the pan.
4. Slide the pan into the oven that's already heated to 180°C with the fan on. After about 25 minutes, carefully open the oven door and take a look: the surface should have a beautiful golden, crispy color. Lightly touch the center with your finger – it shouldn't be sticky and wet, but rather firm and not give way when you press it. If you still feel a bit of softness in the center, let it cook another 2 to 3 minutes and check again.
5. Pull the pan out of the oven with oven mitts – it's piping hot. Flip the sheet of potatoes onto a clean counter or onto a fresh piece of parchment paper: use the paper to help slide everything out of the pan, keeping the corners steady. Now slowly peel away the parchment paper that's covering the top surface, lifting it gently and patiently – if it resists, lightly dampen the edges with wet fingers and it will come away much more easily.
6. Slice the mozzarella into thin strips with a well-sharpened knife, cutting cleanly and quickly so you don't tear it. Distribute the mozzarella and cooked ham evenly over the entire surface of the potatoes in a light, uniform way – don't load it up too much, but make sure every spot has a bit of cheese and a bit of ham, as if you're gently spreading a blanket.
7. Grasp the long edge of the parchment paper with both hands and lift it slowly upward – the mixture will naturally begin to roll over itself, like a carpet being rolled up. As you go, squeeze firmly with your hands to make the roll tight and sealed, continuing until you reach the other end and seal it well.
8. Place the roll on a clean baking pan lined with parchment paper, positioning it seam-side down – this way it stays sealed during baking. Bake again at 180°C with the fan on. After about 10 minutes the roll will be ready: touch it carefully and you'll feel that it's hot to the touch and the mozzarella inside is completely melted and soft.
9. Remove the roll from the oven and let it rest for 2 minutes on the counter – this brief time stabilizes it and makes it much easier to slice without it falling apart. Then slice the roll into pieces 2 to 3 centimeters thick with a sharp, clean knife: cut with decisive, continuous strokes, wiping the blade between cuts if the cheese sticks to it. Bring it to the table right away while it's still steaming.