Often we tend to forget the importance of vegetables in nutrition: not to mention how hard it is for children to eat some healthy vegetables. For this reason, today I thought of offering you such a good recipe that will surely make you happy. even children (so they no longer wrinkle their noses in front of a plate of vegetables: it is an extraordinary vegetarian dish, a roll of potatoes and mushrooms, with a simple preparation even if a little long. First we will prepare a base with potatoes , flour and an egg, then we will stuff this potato base with a mushroom filling. All will be boiled in water, cut into slices and heated in the oven to form a crispy golden crust. Go with doses and ingredients.
Video of the Recipe
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Identity Card of the Recipe
- 126 KCal Calories per serving
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Ingrediants
For the dough
- 700 g of potatoes
- 180-200 g of white flour type 00
- 60 g (1 medium) of eggs
- 1 pinch of salt
- q.s. of pepper
To gild
- 20 g of grated Parmesan cheese
- 20 g of butter
For the stuffing
- 1 clove of garlic
- 1 sprig of parsley
- q.s. of pepper
- q.s. of salt
- 1 tablespoon (10 ml) of extra virgin olive oil
- About 300 g of champignon or chiodini or pioppini mushrooms
Materials Needed
- Casserole for cooking potatoes
- Casserole for cooking mushrooms
- Peel vegetables
- Food cutting board
- Knives
- Latex gloves (optional)
- Large bowl
- Clean tea towel
- Lanyard for food
- Large pot to boil the roll
- Pyrex dish
- Grater
- Immersion mixer and beaker
- Pastry board
- Colander
- Potato masher
Preparation
- Wash, peel and cut the potatoes into small pieces; then cook them in lightly salted boiling water for 20-30 minutes, until soft.
- In the meantime, clean the mushrooms, taking care to remove the impurities. Brown a clove of garlic with a little oil in a small saucepan: add the mushrooms, salt and pepper to taste and continue cooking until ready. When cooked, add a little fresh parsley. See the recipe for sautéed mushrooms. When the mushrooms are ready, pour them into a beaker and reduce them to a cream with the help of an immersion mixer.
- When the potatoes are ready, drain them from the water and pass them in a potato masher: add an egg, a little pepper, a little salt and enough flour to obtain a soft mixture.
The consistency of the dough
The consistency of the potato, egg and flour mixture must be similar to that of classic gnocchi, but the dough must be a little softer and slightly sticky. It is difficult to establish the exact amount of flour because it depends on the type of potato used and the amount of water absorbed by the potatoes during cooking.- Spread the potato paste on a damp cloth - which should not smell of detergent - until you get a rectangle. It will be easier to roll out the dough with well moistened hands, perhaps protected with latex gloves (just like we did in the preparation of gnocchi alla romana!).
The right idea
To prevent the dishcloth from smelling of detergent, simply boil it in water and baking soda for about ten minutes. Then, remove the tea towel from the water and boil it again in plain water, without adding bicarbonate. Allow the tea towel to dry before use.- At this point, pour a part of the mushroom cream directly on the potato paste, perhaps avoiding the edges: add a little grated Parmesan cheese and wrap the pasta on itself, delicately, with the help of the cloth. Tighten the tea towel with your hands and close the ends with a cord for food (it is recommended to refer to the video).
- Boil the roll (with a cloth) in boiling water for about 20 minutes: for this purpose, it is advisable to choose a very large pot (alternatively, prepare two small rolls).
- Remove the roll from the water and let it cool. Cut it into slices about 1 cm thick, using a moistened knife.
- Distribute the remaining mushroom cream in a baking dish, then arrange the slices of roll neatly, avoiding overlapping them. Pour a little melted butter over each slice and finish with a little grated parmesan.
- Put the potato and mushroom rolls to brown in the oven for 10-15 minutes and serve immediately.
Alice's comment - PersonalCooker
The roll is ready: you can also prepare it in advance, so if you have guests, all you have to do is put the slices of this goodness to brown in the oven for a few moments and that's it. If you are not fond of mushrooms, you can replace them with a filling of radicchio, zucchini or eggplant: the result will still be fabulous!Nutritional values and Health Comment on the recipe
The potato and mushroom roll is a single dish based on vegetables; it is a preparation suitable for a vegetarian diet or a meal that requires rapid digestion. The potato and mushroom roll is sufficiently energetic and contains little fat, a modest ration of medium biological value proteins and an excellent quantity of carbohydrates . The average portion varies according to its function; a 30g slice is enough for a side dish, while in place of the first course it can easily reach 200-300g for about 250-380kcal. If you want to eat instead of bread, you need to calculate a slice of roll equal to 60-70g for every 25-30g of white wheat bread.
