Potato Roll Stuffed with Ham and Cheese

La storia di questo piatto

This is a modern Italian home-kitchen creation, not an ancient recipe: humble yellow potatoes, eggs and Parmigiano Reggiano turned into a golden sheet, then rolled around soft fiordilatte and cooked ham. It carries the quiet logic of Italian comfort cooking, where a few honest ingredients become something generous.

Ingredienti

• 1000 g Yellow-fleshed potatoes
• 3 pieces Eggs
• 100 g Grated cheese (Parmigiano Reggiano)
• 8 g Fine salt
• 1 g Freshly ground black pepper
• 1 g Nutmeg
• 20 ml Extra virgin olive oil
• 200 g Well-drained fior di latte
• 200 g Cooked ham

Preparazione

1. Peel the potatoes and grate them using a medium-hole grater or a food processor. Immediately place them in a clean kitchen towel and squeeze firmly, in several batches, until no more liquid drips out: they should be almost dry.
2. Preheat the oven to 200°C conventional (190°C fan-assisted). Place the squeezed potatoes in a bowl with the eggs, Parmigiano, pepper, nutmeg and salt. Mix with a fork until you obtain a smooth, compact mixture with no streaks.
3. Line a roughly 30x40 cm baking tray with parchment paper and grease it with half the oil. Pour in the mixture and level it with the back of a spoon or a spatula, until you have an even layer 8–10 mm thick, pressing it well to the edges and into the corners.
4. Bake at 200°C for 30 minutes, until the surface is well browned and dry and the edges are crispy. To check doneness, gently press the centre with the back of a spoon: the base should feel firm and not give way.
5. Remove from the oven wearing oven gloves and let the base cool slightly in the tray for 5 minutes. Lay a fresh sheet of parchment paper on the counter, flip the base onto it and gently peel off the baking paper. Brush the surface with the remaining oil.
6. Pat the fior di latte dry with kitchen paper and cut it into cubes or thin slices. Distribute the cooked ham and fior di latte over the still-warm base, leaving a border of about 2 cm on the short side opposite the one you will start rolling from.
7. Using the sheet of paper underneath the base, lift the short side closest to you and roll firmly, without squeezing too tightly, using the paper to guide the roll. Finish with the seam facing down and gently squeeze the roll wrapped in the paper to compact it.
8. Transfer the roll, seam side down, onto a tray lined with parchment paper. Bake at 200°C for about 10 minutes, until the edges are well browned and the cheese is visibly oozing from the ends of the roll: this is the sign that the fior di latte has melted.
9. Remove from the oven and let the roll rest for 5 minutes. Slice it with a sharp knife into 2–3 cm thick slices, wiping the blade between cuts. Serve warm.