Potato roll with a double surprise

Ingredients

• 1 kgpotatoes
• 350 gplain flour
• 2eggs
• to tastesalt
• 6hard-boiled eggs
• 150 gcooked Prague ham
• 250 gMontasio cheese
• 1egg yolk
• 1 large knobbutter
• 50 ggrated Grana cheese
• 150 gmilk
• to tastenutmeg
• to tastesalt
• to tasteblack pepper
• 100 gbutter
• to tastesage
• to tastesalt
• to tasteblack pepper
• 50 ggrated Grana cheese

Instructions

1. 1

   Cook the potatoes

   Rinse the potatoes under running water and cook them in salted water in a pressure cooker for 12 minutes. While they cook, start preparing the fondue.

2. 2

   Soak the cheese

   Dice the Montasio and leave it to soak in the milk for 10 minutes. Transfer the cheese and milk to a small pan, add the knob of butter and cook over a bain-marie.

3. 3

   Finish the fondue

   A couple of minutes before taking it off the heat, add the egg yolk and Grana, then season with salt, pepper and nutmeg. Once the potatoes are cooked, drain them, let them cool slightly, peel them and pass them through a potato ricer.

4. 4

   Mix the dough

   Put the potatoes in a large bowl and leave them to cool. Beat the eggs and add them with a pinch of salt, then gradually work in the well-sifted flour.

5. 5

   Knead until smooth

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

6. 6

   Add the filling

   Dust a clean white tea towel with flour. Use your hands to spread the dough into a rectangle, cover it with a layer of sliced hard-boiled eggs, then add the lukewarm fondue and slices of Prague ham.

7. 7

   Roll and seal

   Leave the edges of the rectangle clear so they can overlap. Roll it up and seal the ends well.

8. 8

   Tie and boil

   Tie the ends of the tea towel tightly with kitchen string. Cook the roll in a pan of lightly salted boiling water for 30 minutes.

9. 9

   Cool and slice

   Keep the roll completely covered with water. When cooked, drain it and leave it to cool, then remove the tea towel and cut the roll into slices about the thickness of a finger.

10. 10

    Dress and bake

    Arrange the slices with plenty of grated cheese. Melt the butter over a bain-marie and season it with salt, pepper and a few sage leaves; pour it over the slices. Sprinkle with Grana and bake at 180°C for 15 minutes.

What is a potato roll with a double surprise?

This Italian-style roll uses a potato-and-flour dough similar to gnocchi, wrapped around hard-boiled eggs, ham and a cheese fondue. Its name refers to the two surprises inside: the egg slices and the rich filling of cheese and ham.

The method brings together familiar Italian ingredients in a format that can be sliced and served as a generous first course. The potato dough provides a soft casing, while the baked finish adds a buttery, savoury top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 870 calories, 41g protein, 75g carbs, 41g fat.

Potatoes and flour provide most of the carbohydrates, while the eggs, ham and cheeses contribute much of the protein. Butter, Montasio and Grana make the dish rich in fat; balance a portion with a generous serving of vegetables or salad.

Potato dough that holds together

Potatoes: cook them until tender, then drain, peel and rice them while still slightly warm. Let the riced potato cool in the bowl before adding the eggs and flour, as the recipe directs.

Flour: sift it and add it gradually, kneading until the dough is soft and elastic rather than sticky. The exact amount needed to reach that feel can depend on how moist the potatoes are.

A smooth Montasio fondue

Montasio: dice the cheese and soak it in milk for 10 minutes before heating it with the butter over a bain-marie. Gentle indirect heat helps the cheese melt without direct contact with the pan's hottest surface.

Seasoning: stir in the yolk, Grana, salt, pepper and nutmeg near the end of cooking. Let the fondue become lukewarm before spreading it over the dough so it is easier to handle.

Rolling without leaks

Clear edges: keep the filling away from the sides of the rectangle so the dough can overlap and seal. Roll it up carefully, then check both ends are closed before tying the tea towel.

Towel and string: the roll is boiled inside a floured tea towel, with its ends tied tightly. Make sure it stays completely submerged for the stated 30 minutes.

How to tell it is ready

Boiling: the recipe gives a 30-minute cooking time and says the roll must be covered with water. Drain it afterwards and allow it to cool before unwrapping and slicing.

Baking: arrange the slices with the sage butter and grated cheese, then bake at 180°C for 15 minutes. The finish should be hot, with the butter and cheese melted over the slices.

Serving the slices

Serve the roll warm as a first course, with the slices laid out so the layers of egg, ham and fondue show. A crisp green salad or simply dressed vegetables make a fresh contrast to the buttery, cheesy topping.

Cut the slices with a sharp knife once the roll has cooled enough to hold its shape. The recipe suggests slices about a finger thick.

Recipe notes & tips

• Let the riced potatoes cool before mixing in the beaten eggs.
• Add the flour a little at a time so you can judge when the dough stops sticking.
• Keep the fondue lukewarm before spreading it over the dough.
• Leave a clear border around the filling to make sealing the roll easier.
• Keep the whole roll submerged throughout its 30-minute boil.
• Cool the roll before removing the towel and cutting it into slices.

Variations

• Different melting cheese: use another melting cheese in place of Montasio for a different fondue flavour.
• Herb change: add a different herb to the melted butter if sage is unavailable.
• More vegetables: serve the slices with a larger portion of seasonal vegetables.
• Peppery finish: add extra black pepper to the butter and cheese topping.
• Smaller servings: cut thinner slices and serve them alongside salad.

Common mistakes to avoid

• Adding all the flour at once: incorporate it gradually so the dough does not become unnecessarily firm.
• Filling to the edges: leave a border so the dough can overlap and seal around the filling.
• Loose towel ties: tie the ends firmly with kitchen string to keep the roll contained while boiling.
• Roll above the water: keep it fully covered during the 30-minute cooking time.
• Slicing while hot: let the roll cool first so the slices are easier to handle.
• Fondue too hot: let it become lukewarm before spreading it over the dough.

How to store

Refrigerate leftover cooked slices in a covered container and use within 2–3 days. Reheat in the oven until hot throughout; the recipe does not specify a storage time, so discard sooner if the food has been left out or seems spoiled.

Frequently asked questions