Caputo’s Golden Potato Roll

1lb. potatoes, boiled until tender, peeled, cooled
1/2 lb. butter
1 egg yolk
1/4 cup Parmigiano Reggiano cheese, grated
salt and pepper to taste
1/8 tsp. ground nutmeg
6 to 7 slices prosciutto, medium thick
1/4 cup flour
1 green pepper diced
4 anchovy filets, chopped
6 Kalamata olives, pitted and chopped
2 Tbl. white wine vinegar
1/4 tsp. Worchestershire sauce
1/4 tsp. Tabasco sauce

Mash or rice potatoes, add 2 Tbl. of butter, egg yolk, salt, pepper, nutmeg and mix well. On a piece of waxed or parchment paper lay out the prosciutto slices to form a rectangle (reserving two slices). Spread the potato mixture over the proscuitto in a layer about 1/2 inch thick. Lifting the paper as you go, roll the ingredients into a neat roll, making sure the potato mixture is completely covered by the prosciutto. Refrigerate for at least one hour until roll sets up. Remove from refrigerator and remove paper. Slice into about 15 equal pieces and arrange on a floured baking pan, coating both sides with flour. Melt some of the remaining butter in a skillet and brown the slices well on both sides, removing to a platter when done. Dice the remaining prosciutto and brown in the skillet with the green peppers, anchovies, and olives. Then deglaze skillet with the vinegar, Worchestershire sauce and Tabasco sauce. Cook for 1 min. longer and pour over potato slices and serve.

Add comment