Roulade of Potatoes and Escarole: Involtino di Patate e Escarole

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Add the onion and cook until soft.

7. 7

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

8. 8

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

9. 9

   Roll the short way, using the cheesecloth as a rolling tool, so that the potato rectangle is shaped like a jelly roll.

10. 10

    Wrap the roll in the cheesecloth and fasten the ends with string.

11. 11

    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.

12. 12

    Gently lower the roll into the water and return to the boil.

13. 13

    Lower to a simmer, and cover.

14. 14

    Cook 45 minutes to 1 hour.

15. 15

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

16. 16

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

* Per serving · 4 servings · Values may vary.