Potato roll with mushrooms and taleggio fondue

Ingredients

• 1 kgpotatoes
• 350 gplain flour
• 2eggs
• to tastesalt
• 300 gchestnut mushrooms
• 1 clovegarlic
• a small bunchparsley
• to tastesalt
• to tasteblack pepper
• to tasteextra-virgin olive oil
• 200 gtaleggio
• 1egg yolk
• a large knobbutter
• 50 ggrated Parmesan
• 150 mlmilk
• to tastenutmeg
• to tastesalt
• to tasteblack pepper
• 100 gbutter
• to tastesage leaves
• to tastesalt
• to tasteblack pepper
• 50 ggrated Parmesan

Instructions

1. 1

   Cook the mushrooms

   Wipe the mushrooms clean with a damp cloth, dry them with kitchen paper and slice them thinly. Brown them with the garlic in a pan with 2 tablespoons of olive oil.

2. 2

   Finish the mushrooms

   Cook until tender, adding a little water if needed. Season lightly with salt and pepper, then stir in the chopped parsley just before taking the pan off the heat. Rinse the potatoes under running water.

3. 3

   Cook potatoes, start fondue

   Boil the potatoes in salted water in a pressure cooker for 12 minutes. Meanwhile, dice the taleggio and leave it to soak in the milk for 10 minutes. Transfer the cheese and milk to a small pan, add the butter and cook over a bain-marie.

4. 4

   Complete the filling

   A couple of minutes before removing the fondue from the heat, add the egg yolk and Parmesan. Adjust the seasoning with salt, pepper and nutmeg, then take it off the heat and mix in the mushrooms.

5. 5

   Make the dough

   Once cooked, drain the potatoes, leave them to cool slightly, peel them and press them through a potato ricer. Put them in a large bowl and leave to cool. Beat the eggs, then add them to the potatoes with a pinch of salt, followed gradually by the well-sifted flour.

6. 6

   Knead the dough

   Knead until everything is thoroughly combined and the dough is soft, elastic and no longer sticks to your hands.

7. 7

   Fill the roll

   Dust a white tea towel with flour. Use your hands to spread the dough into a rectangle, then cover it with a layer of mushroom filling. Leave the edges clear so they can overlap.

8. 8

   Wrap and boil

   Roll up the dough, sealing the ends well. Tie the ends of the tea towel tightly with kitchen string, then boil the wrapped roll in a pan of lightly salted water for 30 minutes.

9. 9

   Slice the roll

   Make sure the roll is completely covered by the water. When cooked, drain it and leave it to cool. Remove the tea towel and cut the roll into slices about a finger's width thick.

10. 10

    Butter and bake

    Arrange the slices with plenty of grated cheese and hot butter melted over a bain-marie and seasoned with salt, pepper and a few sage leaves. Sprinkle with Parmesan and bake at 180°C for 15 minutes.

What is a potato roll with mushrooms and taleggio?

This Italian first course takes its cue from gnocchi dough: cooked potatoes are combined with flour and egg, shaped around a savoury filling, then boiled and sliced. Its exact regional origin is not specified here, but the method belongs to the family of filled pasta and dumpling dishes built for sharing.

The version here pairs earthy mushrooms with a soft taleggio fondue, then finishes the slices with sage butter and Parmesan in the oven. The filling brings richness and savoury depth, while the baked top adds colour and a little contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 770 calories, 26g protein, 99g carbs, 31g fat.

Most of the carbohydrates come from the potatoes and flour, while the taleggio, butter and Parmesan contribute much of the fat; eggs and cheese provide protein. Pair a slice with a generous portion of green vegetables or salad to add freshness and balance to the plate.

Choosing and preparing the potatoes

Potatoes: use floury potatoes if available, as they mash into a light base for the dough. The recipe cooks them in a pressure cooker for 12 minutes, then peels and rices them while still warm, before cooling them in a bowl.

Cooling: let the riced potatoes cool before adding the eggs and flour. This helps keep the dough manageable rather than sticky and wet.

Building the mushroom fondue

Mushrooms: wipe the champignons clean rather than soaking them, then slice them thinly so they brown and cook through evenly. Add a little water only if the pan becomes too dry before they are tender.

Fondue: soak the diced taleggio in milk for 10 minutes, then warm it with butter over a bain-marie. Add the yolk and Parmesan near the end, season with nutmeg, salt and pepper, and mix in the mushrooms off the heat.

Getting the dough easy to shape

Flour: sift it and add it gradually, stopping when the dough is soft and elastic and no longer sticks to your hands. The exact amount it takes to reach that texture can depend on how moist the potatoes are.

Rolling: flour the tea towel well and spread the dough into an even rectangle by hand. Keep the edges clear of filling so they can overlap and seal without the mixture squeezing out.

Wrapping and boiling the roll

Seal: roll the dough around the filling and close the ends carefully, then tie the tea towel tightly with kitchen string. This keeps the roll together while it cooks.

Water: the roll needs to be fully submerged during its 30-minute boil in lightly salted water. Drain it and let it cool before removing the cloth and slicing; a little cooling makes the roll easier to handle.

Finishing with sage butter

Seasoned butter: melt the butter over a bain-marie and flavour it with salt, pepper and a few sage leaves. Spoon it over the slices with the grated cheese so the surfaces are coated before baking.

Baking: give the slices 15 minutes at 180°C, just long enough for the butter and cheese to melt and the tops to turn golden. Serve them hot, while the centre is soft.

What to serve alongside

Greens: a crisp green salad or simply dressed bitter leaves can offset the buttery, cheese-rich slices. Keep the dressing light so it does not compete with the sage.

Vegetables: roasted or steamed seasonal vegetables make a simple accompaniment. Since the roll is filling, modest sides are usually enough for a balanced plate.

Recipe notes & tips

• Let the riced potatoes cool before mixing in the eggs and flour.
• Add the flour gradually and stop when the dough is soft, elastic and easy to handle.
• Keep the mushroom layer away from the dough's edges so the roll can seal properly.
• Make sure the wrapped roll stays completely submerged as it boils.
• Let the roll cool before slicing to help the pieces keep their shape.
• Serve soon after baking, while the cheese and sage butter are still hot.

Variations

• Add wild mushrooms: replace some of the champignons with finely sliced wild mushrooms and cook them until tender.
• Use another melting cheese: swap the taleggio for fontina for a similarly creamy filling.
• Boost the herbs: add a little chopped thyme to the mushrooms alongside the parsley.
• Make the top extra crisp: scatter a little more grated Parmesan over the slices before baking.
• Serve with greens: add wilted spinach or chard alongside the baked slices.

Common mistakes to avoid

• Wet mushrooms: soaking them can make the filling watery; wipe them clean with a damp cloth instead.
• Sticky dough: adding all the flour at once can make it hard to judge the texture; incorporate it gradually.
• Overfilled edges: filling right to the edges makes sealing difficult; leave a clear border around the rectangle.
• Loose wrapping: an untied tea towel can let the roll open in the water; secure both ends tightly with kitchen string.
• Slicing too soon: a hot roll can break apart; allow it to cool before removing the cloth and cutting.
• Underseasoned butter: the final topping can taste flat; season it with salt and pepper and add the sage leaves.

How to store

Store cooled slices in an airtight container in the fridge for up to 2 days. Reheat in an oven at 180°C until hot throughout; the topping may crisp up again, while microwaving will leave it softer.

Frequently asked questions