The timbale in crust lends itself well to any type of stuffed: whether it is meat, cheeses, vegetables it will still be a success! I recommend it with i peppers, you will make your loved ones happy! Link recipe Peppers timbale with Magic Cooker
We prepare thedough combining the inside of a food processor flour, the butter, a egg (the other egg we will use later to brush the surface of the timbale), the brewer's yeast previously dissolved inwater lukewarm, it sugar, the salt. We work thedough until you get an elastic, soft and non-sticky dough. Put the dough in a bowl, cover with a cloth and let it rise until doubled in volume, in a place away from drafts (for example inside the oven off).
Once the leavening is complete, roll out with a rolling pin 3/4 of dough on a floured surface,
we line a pan of 28 cm in diameter and add the stuffed. We cover the timbale with the remaining part of the dough. We carefully seal the perimeter of the timbale so that the filling does not come out during cooking and we pierce the surface with the tines of a fork.
We brush the surface with a egg beaten with a drop of milk.
We bake at 200 ° for 30 minutes. Let it cool before serving, it will taste even better!
About the author
Francesca Pipia
My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir
The Potato roll it's a rustic exquisite! Made with a base of boiled potatoes similar to the Gateau;that before extends into a rectangle, then it comes stuffed to taste with ham, smoked cheese, cold cuts; then rolled up , closed like a meatloaf and finally baked in the oven ! where all the ingredients blend together giving life to a Potato roll from golden shell is wrinkled is soft heart is racy! A stratospheric delicacy!
It's about a very easy preparation. The secret for perfect success is to make one dry potato base, compact is very cold! in this way you will be able to roll it up without difficulty! For the filling you can choose the filling you prefer: meats, cheeses, vegetables stewed, leftovers from the fridge. immediately transforming into a tasty recycled dish. creating according to the occasion many variations! Once ready, you can keep it in the fridge raw and cook it the next day too! But beware the makeup for a Potato Roll that does not open during cooking is grease it with a drizzle of oil and then bake it in well sealed baking paper ! Follow all my tips and you will see what a result! hot that cold, the Potato roll is perfect as second dish , but also how single dish; for lunches is dinners! THE kids love it literally and if you have a few slices left over it is also great for lunch in the office!
How to make the potato roll
First of all, boil the potatoes previously washed and cut in half with all the skin, in boiling water for 20 – 30 minutes, until soft.
Then Drain and mash in a bowl with a potato masher, taking care to obtain a firm and not watery mixture.
Let it cool for 15 minutes then add the egg, salt and parmesan. Mix together to obtain a creamy but compact mixture and let it cool aside for at least a couple of hours, to speed up you can leave the mixture in the fridge.
Finally spread the mixture on a sheet of baking paper, making a rectangle, flattening it with a sharp knife about 1 cm thick.
Then add the sliced ham and diced scamorza:
Finally roll up your roll starting from the smallest part:
When you arrive at the last piece, close the sides like a meatloaf, grease all your roll with a teaspoon of oil and seal it perfectly in baking paper (I pinned it to keep it tight, but you can also simply wrap it so that it does not open)
Finally, bake in a hot static oven at 180 ° for about 30 minutes in the central part. After the indicated time, take it out of the oven and let it cool for at least 20 minutes.
Then open the baking paper gently, shape it quickly on the sides to give it back its shape, sprinkle with oil on the surface, add the rosemary and leave to brown for another 15 minutes in a hot oven!
Your Potato Roll is ready! racy and exquisite!
You can keep it in the fridge either raw, already wrapped and sealed for 2 – 3 days, Freeze it or keep it cooked at room temperature for 1 day or in the fridge for 2 – 3 days!
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