Roulade of Potatoes and Escarole: Involtino di Patate e Escarole

Name: Roulade of Potatoes and Escarole: Involtino di Patate e Escarole
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: German, European
Ingredients: 907 grams baking potatoes, like russets; 6 eggs, slightly beaten; 454 grams escarole, washed, drained and finely chopped; 2 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 118 milliliters freshly grated Parmigiano-Reggiano; 6 servings Salt; 237 milliliters unbleached flour; 6 Tbsps unsalted butter, melted; 2 liters water; 0 teaspoons white pepper

Roulade of Potatoes and Escarole: Involtino di Patate e Escarole might be a good recipe to expand your main course repertoire. This recipe serves 6. One portion of this dish contains about 16g of protein, 23g of fat, and a total of 452 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up unbleached flour, salt, escarole, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

Cook the potatoes in lightly salted water to cover until the potatoes are very soft.

Ingredients you will need

Potato

Water

Drain and allow to cool slightly, then peel, mash by hand and let cool further.

Add 1-teaspoon salt, the flour and eggs and mix well to form a smooth paste.

Ingredients you will need

All Purpose Flour

Egg

Salt

Spread this mixture onto a sheet of clean cheesecloth, to form a rectangle measuring 15 by 12 inches.

Ingredients you will need

Spread

Equipment you will use

Cheesecloth

In a large skillet, heat the oil over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook until soft.

Ingredients you will need

Onion

Add the escarole, pepper and 1/2-teaspoon salt and cook, stirring, for 5 minutes, or until most of the moisture has evaporated.

Ingredients you will need

Escarole

Pepper

Salt

Spread this mixture over the potato rectangle, leaving a 1/2-inch margin on the perimeter.

Ingredients you will need

Potato

Spread

Roll the short way, using the cheesecloth as a rolling tool, so that the potato rectangle is shaped like a jelly roll. Wrap the roll in the cheesecloth and fasten the ends with string.

Ingredients you will need

Potato

Jelly

Roll

Wrap

Equipment you will use

Cheesecloth

In a fish poacher or pot large enough to hold the roll, bring 2 quarts of water to a boil and add 1-tablespoon salt. Gently lower the roll into the water and return to the boil. Lower to a simmer, and cover. Cook 45 minutes to 1 hour.

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Water

Fish

Roll

Salt

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Pot

Transfer the roll to a warm dish and let rest 10 minutes.

Ingredients you will need

Roll

Remove the cheesecloth, cut the roll into 12 slices and drizzle the melted butter and cheese over.

Ingredients you will need

Butter

Cheese

Roll

Equipment you will use

Cheesecloth

Equipment

Cheesecloth

Frying Pan

Pot

Ingredients

Servings:

907grams

baking potatoes, like russets 6

eggs, slightly beaten 454grams

escarole, washed, drained and finely chopped 2Tbsps

extra-virgin olive oil 1small

onion, finely chopped 118milliliters

freshly grated Parmigiano-Reggiano 6servings

Salt 237milliliters

unbleached flour 6Tbsps

unsalted butter, melted 2liters

water 0teaspoons

white pepper

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are my top picks for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Heinz Eifel Shine Dornfelder Sweet Red. It has 3.5 out of 5 stars and a bottle costs about 12 dollars.