Potato Roulade with Leek and Cheese | Traditional
(0)
Under an hour
Sezamo
O rețetă tradițională românească de toamnă, cu aluat fin de cartofi la cuptor și umplutură bogată de praz călit cu brânză aromată de burduf și mărar proaspăt.
Preparation method
Preparing the potatoes and dough
Wash the potatoes and boil them in their skins in lightly salted water for 25-30 minutes, until tender all the way through.
Drain the potatoes, let them cool slightly, peel them, and mash them finely while still warm. Incorporate 30 g of butter, salt, and pepper to taste.
Once the mashed potatoes have cooled completely, add an egg and the white wheat flour. Knead gently until you get a smooth, pliable dough.
Chef's tip
To ensure the potato dough is easy to work with and does not become sticky, the mashed potatoes must be completely cooled before adding the egg and flour.
The roulade is best served warm, accompanied by a spoonful of rich Romanian sour cream.
15 min
Under an hour
