Potato Roll with Salami Dough, Kartoffelrolle*

Chop the onions, sauté in a piece of butter, add the salami paste, pour a finger high of wine, extinguish and stew for 15 min on low heat, mix everything together with the ricotta, the egg yolk, a tablespoon of grated cheese, salt and pepper and cool. While still hot, put the boiled potatoes through a potato ricer and mix on the spot with a pinch of salt, half an egg and the flour, the dough must be very elastic. Roll out to a thickness of 3 mm and divide into 3 equal pieces. Cover each piece with a third of the filling and roll up into 3 rolls, cut each into 4 pieces and cook over steam.

Season the bechamel sauce with a pinch of paprika powder, spread in a gratin dish that is also suitable for serving. Place the potato rolls on top, sprinkle with enough grated grana, finish with flakes of butter under the broiler.

Our tip: a Tocai Friulano.

*Rotolo di patate con pasta di salame, potato roll with salami paste

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