ROTOLO SOFFICE E FILANTE DI PATATE, SPINACI E FORMAGGIO DELLA MIA NONNA | RICETTA FACILE E VELOCE

Hello everyone and welcome as you are, I hope everything is going well today, a special recipe directly from my grandmother Angela María, for my super grandmother, who loves her delicious fibrous potato roll with spinach and cheese, the recipe is obviously easy and quick to prepare and with a few genuine ingredients we will make a soft and delicate potato roll with a fibrous and tasty filling or a tasty pena cheese so delicious and appetizing that it will make the little ones forget but obviously also us adults who practically You are eating a plate of vegetables, they are light on the precious ones.

My mother's secrets and tricks will accompany us throughout the preparation of this recipe that I care a lot about and that I obviously couldn't wait to share with you so I would tell you: Start right, first thing What I get is 500 g of classic potatoes suitable for all uses. I advise against using new potatoes because they are accusations and would leave the basic potato mixture too liquid, which should instead be soft but dense. I'll show it to you soon. It is better to receive the potatoes with the skin, obviously well washed, sliced ​​or steamed because it is the method that seems fastest to me and I am sure that while they are cooking they will not absorb too much water, which is why I advise against cooking them submerged in water.

The cooking times vary depending on the size of the potatoes that's why I always choose them sorry I said medium because in the end I know that in 30 minutes or so they are ready I always try the buccarellos and they will be cooked to perfection, if they are tender and soft, I turn off the drums from the heat and while The filling is cooled in a large pot, I pour a tablespoon of olive oil, preferably extra virgin, a clove of garlic, absolutely optional, from which I usually remove the soul, this internal part that I will now remove to make it more digestible by putting it on the heat. over medium heat and when the mirror starts to sizzle or without garlic when the oil is a little warm I add 200 g of frozen spinach if you have it fresh at home the same amount you will need 200 grams in any case under the lipu box you will find all the ingredients dosage variations of this recipe ok, the spinach is soft yes, it took just under two minutes I open it up a little, Remove the garlic, add a pinch of salt, actually heat the heat a little and sauté in the pan for two minutes.

This quick and easy step gives the spinach a really delicious flavor and allows for excess water to make the filling tasty. Wet but not watery, we are done, I turn off the heat and put them aside. Now it's time to preheat the oven to 180 degrees for a few minutes. We will report our wonderful fact. We recover the potatoes in a large bowl, which in the meantime I have returned to a manageable temperature and prepare the basic dough of the bun as the first thing I have to crush and I have two possibilities to do everything and crush with the fork and in this case I will have to peel them first trick for rolling them effortlessly I use a knife with a smooth blade and do this movement as if to scrape delicately the surface and in an instant without waste the potatoes will be left without veils ready to be trampled with the fork and I know that it is a somewhat biased image or I mash them with the potato masher, an absolutely advantageous method that I prefer because I will not have to peel them, the I cut it like this at the waist, I place the potato with the cut half facing down, I press and that's it, perfectly mashed. potato and the peel remains inside, which has practically been removed.

According to the advantage of the rolled dough, it will become increasingly softer. I assure you that it will be excellent in both ways. You decide the method based on the tools you have available. I obviously proceed by crushing all the potatoes. made in the scrambled potatoes I add new organic happy line effect with a fork after a rhyme is that it was fast now I add 50 g of flour 00 or if in your pantry there are peaks of potato starch better wait I always look at 50 grams done now I add a pinch of salt even without exaggerating because it is because now we add 30 g of grated Parmigiano Reggiano which is in short, it tastes like poletto of its breast on top of 5 g b.

Once this is done, we mix everything and with a few turns with a fork and we have the very soft potato dough ready to spread it on a baking tray covered with baking paper that I sprinkle with a pinch of breadcrumbs so that the dough does not stick. the baking paper and then rolling it will be very easy with the fingertips, lightly pricking it with feeling and delicacy, lifting the dough, giving it a rectangular and very smooth shape without being too precise, I pass it so that the thickness is more or less regular throughout. along the entire surface the important measurements are 30 by twenty very well I only have to distribute the spinach that I previously sautéed I like to cut roughly with scissors so as not to have to dirty the cutting board and I do a lot first like this because you should know that I am a bit boring with spinach, I don't like those txt files left, fillets are not for me so I solved the problem and it is also because when doing this I noticed that cutting the roll is easier once cooked and distributing it evenly throughout the surface, but what a beautiful, rich and fragrant filling, leaving the perimeter free, about a centimeter and a half, now it's time to add the cheese 100 g of fibrous cheese, for convenience I chose this one already cut into thin slices, in fact this is very convenient because it is practically ready to be placed on top and the spinach obviously you can also choose another firmer cheese such as homemade or bitto or galbanino cut into cubes or even thin slices for that choice I put the good one but yours is the gift everything starting with the shorter side and help me with the baking paper I began to roll the dough calmly without rushing first slowly I feel watched if a little cheese comes out no problem we put it back 'internal step of this part ok seal the length well by pressing gently and without applying too much pressure because it is still very soft and delicate and obviously the ends too so this is now to give more shape to the roll and make it really very regular I use a knife and fremaux over the entire surface and helping myself with the blade of the knife I make Note that I can do a much more precise job but above all it is much faster and more precise they hide fingerprints that are never pretty to look at to close the preparation of this roll I decorate the surface in a very simple and fast homemade way obviously using a small piece of kitchen twine I have this very American but obviously a twine is also fine so I'm a very classic Italian kitchen twine in this way by applying very light pressure on the roll I create some diagonal lines first in this direction and now in this other one so intertwined let's say et voilà in a matter of seconds the decoration is very pretty by sprinkling breadcrumbs very lightly on the surface and our wonderful fight is ready to be taken to 180 degrees for 30 minutes, meanwhile, small pieces of apple return to these screens.

I'll clean the kitchen and we'll see you when it's ready. cooked we have the kitchen invaded by a tempting aroma of a grill the bun is ready to serve I transfer it direct your mind to the plate to serve here it is, as you can see, it is gratin and the decorations have opened slightly revealing a little of the fantastic filling, It's time to try it, crispy on the outside and very tender on the inside, I already put the knife in the line, I say this, okay, I will make you offers of the crispy potato peel, which is fantastic and truly delicious on the outside, soft and delicate, on the inside It contains a tasty filling of spinach and the cheese gives it that extra note that makes this roll served at the table cut into rings with its rustic appearance and sage made of genuine ingredients and perfect as a dish alone but also as a side dish reminds me of when I was little enchantment obviously true I recommend it if you think about it tell me how it went by leaving a small comment below the same if you have any questions write to me It will be a pleasure for me to answer you well I hope you enjoyed this little recipe that my dear grandmother's tricks are very useful to me well see you in the next video goodbye with some gelmini ingredients we bake it I was saying that it is exactly like that but beauty mask for hands you can see it