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This is like a giant rolled dumpling, with a spinach filling. A potato dough reminiscent of gnocchi is rolled around the filling, then the whole thing is wrapped in cheesecloth, boiled in salted water, and served hot, in spiral-patterned slices.
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Ingredients
For 4 Serving(s)
italian-spinach-and-potato-roulade
- 2 lb fresh spinach
- 2/3 c butter
- 1 large onion (chopped)
- 1 clv garlic (minced)
- 1 1/2 T white wine vinegar
- 2 t salt
- 1/4 t oregano (crushed)
- 1/8 t nutmeg
- 2 lb potatoes
- 2 eggs
- 1 egg yolk
- 1 c flour
- 3/4 c fresh-grated parmesan cheese
Italian Spinach and Potato Roulade Directions
- Filling: Wash spinach and cook it, covered, in the water that clings to the leaves, until it is completely silted. Squeeze to remove excess moisture and finely chop. Melt 3 T. butter in skillet and cook onions and garlic until golden. Stir in spinach, vinegar, ½ tsp. salt, 1/4 tsp oregano, and 1 pinch nutmeg. Cook, stirring frequently, until the mixture is thick but still moist- about 3 minutes. Adjust seasoning to taste. Dough: Boil potatoes until tender, peel, and press though coarse sieve into large bowl. Beat egg yolk with 2 whole eggs and stir into the potatoes with 1 1/2 tsp salt and 1/8 tsp. nutmeg. Stir in about 2 c. flour and begin working the dough with hands until smooth. Work dough until still enough to be formed into a ball. Roll dough into a flat rectangle and place onto cookie sheet lined with tin foil. Spread the filling across the surface of the dough. Starting on the longer end, roll the dough into a tight roll (like a jelly roll). Wrap in cheesecloth and boil in salt water for 20-30 minutes. Garnish with butter and parmesan cheese and enjoy!