Potato and ham roll

Ingredients for 4 servings:

• 450 g potatoes, floury
• 25 g butter, soft
• 1 egg(s), including the yolk
• 80 g Parmesan, grated, e.g. Grana Padano
• 200 g mushrooms, brown, cut into cubes
• ½ bunch spring onion(s), sliced ​​into rings
• 1 tbsp olive oil
• 1 clove(s) garlic
• Salt
• pepper
• Paprika powder, sweet
• 6 slice(s) ham, cooked
• 3 tbsp herb butter
• 3 tbsp balsamic vinegar
• possibly tarragon leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Ham roll filled with fine mashed potatoes, fried in spicy herb butter

Wash the potatoes thoroughly, boil in water with their skins on for about 25 minutes. Drain, peel, and press them through a potato or spaetzle press while still hot (this makes it easier!) (best done twice!: this makes the potato mixture fluffier and the roll will be finer). Mix with butter, egg yolk, and cheese. Sauté the mushrooms and spring onions in olive oil. Peel the garlic and press it in (if you don’t like too much garlic, finely dice the clove instead). Season with salt, pepper, and paprika and add to the mashed potatoes. Mix well. Grease a piece of aluminum foil (about 30×30 cm), cover with overlapping ham slices, spread the mashed potatoes on top, roll up, and chill in the refrigerator for about 3 hours. Cut the roll into about 12 slices, fry in herb butter for 5 minutes. Drizzle with vinegar and sprinkle with tarragon leaves if desired. It goes best with tomato salad and fresh white bread, e.g. Alberto’s Pane Casareccio.