The potato roll stuffed with provolone and prosciutto is a rustic and irresistible dish, perfect to win everyone over at the table. The potatoes, grated together with eggs, become a soft and compact base, enriched with grated Parmesan cheese. It is filled with slices of provolone and prosciutto, then carefully rolled. Ideal to serve hot as a main course or sliced for a tasty appetizer.
Here is a selection of irresistible recipes, perfect for any occasion:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 potatoes (medium)
- 6 eggs
- as needed salt
- 1/2 cup grated Parmesan cheese
- 3.5 oz prosciutto
- 3.5 oz provolone (sliced)
Tools
- 1 Spatula
- 1 Grater
- Parchment paper
Steps
To prepare the potato roll, start by cleaning the potatoes: wash them, peel them using a peeler, and grate them with a coarse grater.
In a bowl, add the grated potatoes, the beaten eggs, the grated Parmesan cheese, a couple of pinches of salt, and mix everything with the help of a spatula.
Transfer the mixture to a baking sheet lined with parchment paper (I used a 10 x 12 inch pan), compact it and distribute it evenly. Bake in a static oven at 356°F (180°C) and cook for about 20 minutes.
When the roll is cooked, place another sheet of parchment paper on top, flip it over, and remove the parchment paper from the top. Let it cool for a few minutes, then proceed with the filling: lay slices of prosciutto and provolone on the roll and roll it up. Bake for 10 minutes at 356°F (180°C), just enough time for the provolone to melt.
Your potato roll is ready to be sliced and served at the table.
Storage
The potato roll can be stored in the fridge for up to 2 days in an airtight container. I recommend reheating it for a few minutes before consuming.
You can replace the prosciutto with speck or cooked ham. If you don’t like provolone, you can use slices of Galbanone.
