Preparation of Mortadella Rolls with Potatoes and Scamorza

• Peel the potatoes, cut them into chunks, and place them in a pot.
  Cover them with water, bring to a boil over the heat, and let them cook for ten minutes from when the water starts boiling.
  Drain them and mash them with a fork or potato masher, collecting the puree in a bowl.

• Cut the smoked scamorza into cubes.
  Add the grated grana cheese, keeping a couple of tablespoons aside, to the potato puree.
  Also add the egg, some chopped parsley, and a pinch of salt, and mix thoroughly.
  Incorporate the scamorza cubes and mix thoroughly.

• Place a slice of mortadella on the work surface.
  Put a spoonful of the potato mixture in the center of the slice, fold two opposite sides over the filling, and then roll along the unfolded sides to form a roll.
  Oil a baking dish and place the rolls prepared in this way in the dish with the seam side down.

• Sprinkle with some breadcrumbs and the reserved grated grana cheese, finish with a drizzle of extra virgin olive oil, and bake in a preheated static oven at 350°F for ten minutes, switching to grill mode in the last few minutes of cooking.
  Remove from oven and serve your mortadella rolls with potatoes and scamorza cheese.

  Chez Bibia