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1
Cook the potatoes in lightly salted water to cover until the potatoes are very soft.
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2
Drain and allow to cool slightly, then peel, mash by hand and let cool further.
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3
Add 1-teaspoon salt, the flour and eggs and mix well to form a smooth paste.
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4
Spread this mixture onto a sheet of clean cheesecloth, to form a rectangle measuring 15 by 12 inches.
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5
In a large skillet, heat the oil over high heat.
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6
Add the onion and cook until soft.
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7
Add the escarole, pepper and 1/2-teaspoon salt and cook, stirring, for 5 minutes, or until most of the moisture has evaporated.
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8
Spread this mixture over the potato rectangle, leaving a 1/2-inch margin on the perimeter.
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9
Roll the short way, using the cheesecloth as a rolling tool, so that the potato rectangle is shaped like a jelly roll.
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10
Wrap the roll in the cheesecloth and fasten the ends with string.
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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.
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12
Gently lower the roll into the water and return to the boil.
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13
Lower to a simmer, and cover.
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14
Cook 45 minutes to 1 hour.
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15
Transfer the roll to a warm dish and let rest 10 minutes.
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16
Remove the cheesecloth, cut the roll into 12 slices and drizzle the melted butter and cheese over.
