Rotolo

Ingredients

800g kipfler potatoes.
60ml olive oil.
1 cavolo nero, coarsely chopped.
150g salami, coarsely chopped.
1 egg, lightly beaten.
Sheet of fresh pasta, rolled to 2mm thick and about 35cm square.
Muslin.

Method

Steam potatoes for 20min over salted water and allow to cool.
Coarsely crush potatoes.
Arrange potatoes, salami, cavolo nero on pasta sheet, seasoning well and drizzling with olive oil.
Roll sheet to form long tube containing mixture, about 5cm in diameter.
Brush joining pasta with egg and press to seal.
Wrap rotolo tightly in muslin, securing ends with twine.
Truss rotolo at intervals to secure.
Simmer rotolo for 20min in salted water.
Rest for a further five minutes, remove muslin, and serve in thick slices.