Potato Roll with Mortadella and Scamorza.

Simple, tasty, and flavorful.

The potato roll with mortadella and scamorza is a beautiful dish to serve at the table, tasty and very flavorful. It is made with a few simple ingredients and will be a joy for both adults and children. It is a great idea for a buffet or party, whether hot, warm, or cold, sliced.

To prepare this potato roll stuffed with mortadella and scamorza, the main ingredient is potatoes, so you need nice tasty ones. As always (I love them), I used the delicious Le Gustose potatoes from Marchese Ortofrutta, firm and tasty yellow-fleshed potatoes, delicious in any way they are cooked, the best potatoes I’ve ever tasted, and if you try them, you’ll agree with me 😉

The Le Gustose potatoes are very tasty because the Marchese company uses only high-quality raw materials from their territory, Irpinia. Based in the town of Cervinara, in the province of Avellino, the Marchese family works skillfully to provide consumers with fruit and vegetable products such as chestnuts, potatoes, and cherries.
Always in search of the most genuine products, meticulous care in selection, and attention to distribution have always been their goals.
The Luigi Marchese company has its roots in the most authentic fruit and vegetable tradition of the Caudina Valley: a land rich in history and customs, known for its products of sure quality and genuineness. I recommend trying their products; they will win you over, and you’ll never change them again 😉

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Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: Stove, Oven
Cuisine: Italian

Ingredients

2.87 Yellow-fleshed potatoes
1.2 cups Potato starch
2 Large eggs
1 cup Grated Parmesan cheese
12.35 oz Mortadella (Not too thin slices)
12.35 oz Scamorza (Or mozzarella)
to taste Extra virgin olive oil
to taste Salt
to taste Pepper
to taste Breadcrumbs

Tools

1 Potato Masher
1 Pot
1 Bowl
1 Wooden Spoon

Steps

Wash the potatoes well, place them in a large pot with plenty of water, cook them for about 35 minutes from boiling, and after the cooking time, do the toothpick test; they should be soft.

Once the potatoes are cooked, drain them, peel them, and mash them with the appropriate tool. Place them in a bowl, add the potato starch, and mix.

Lightly beat the eggs and add them to the potatoes, also add the grated cheese, a drizzle of oil, and mix all the ingredients well together with a wooden spoon. Adjust with salt and add a grind of pepper, mix everything.

Now we can prepare our potato roll.
Cut the scamorza into thin slices.
Preheat the oven to 356°F.
Place a sheet of baking paper on the work surface, sprinkle it with breadcrumbs, pour the potato mixture over it, and with slightly oiled hands, spread it into a square.
Arrange the mortadella and scamorza slices all over the surface.
Using the baking paper, roll up the meatloaf on itself to form a roll, place the seam underneath, shape it with your hands, and seal it on the sides to prevent the filling from leaking out during cooking.
Sprinkle the surface with breadcrumbs, add a drizzle of oil, close the prepared meatloaf in the baking paper.
Then place it on a baking sheet covered with another piece of baking paper and bake in the middle/lower part of the preheated oven at 356°F static for 30 minutes. At this point, carefully open the baking paper containing the meatloaf and continue cooking for another 5/10 minutes or until the meatloaf is well browned at the highest temperature of the ventilated oven.
Remove from the oven and let it rest for at least 5 minutes before slicing and serving.
The potato roll filled with mortadella and scamorza is ready to be served… Enjoy your meal!
Try all the other potato recipes, you can find them all CLICKING HERE.