Rotolo di Patata

Name: Rotolo di Patata
Yield: Serves 4
Ingredients: 450 g (1 lb) floury potatoes; 2 shallots, finely chopped; Salt and freshly ground black pepper; 1 garlic clove, crushed; 75 g (3 oz) Parmesan cheese, freshly grated, plus 50 g (2 oz) fresh Parmesan shavings, to serve; Freshly grated nutmeg; 2 tablespoons olive oil; 250 g (9 oz) thinly sliced prosciutto; 100 g (4 oz) unsalted butter; 250 g (9 oz) fresh porcini mushrooms, thinly sliced; 1 egg yolk; 10 small sage leaves; 2 tablespoons balsamic vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

In this recipe, slices of prosciutto replace the usual pasta sheets to encompass a filling of garlicky porcini mushrooms and mashed potato. A really flavoursome dish, served with a light balsamic butter.

Ingredients

450 g (1 lb) floury potatoes
100 g (4

Pasta

Method

Place the unpeeled potatoes in a large pan, cover with water, add a little salt and bring to the boil. Reduce the heat and simmer until just tender, then drain well. Peel while still warm and mash until smooth. Transfer to a bowl and mix in 25g (1 oz) of the butter, the egg yolk and the grated Parmesan.

Heat the oil in a frying pan, add the porcini, shallots and half the garlic and fry