Ingredients
- 450 g potatoes
- 150 g boiled chestnuts
- 150 g carrots
- 150 g rapa
- 120 g boiled beet
- 70 g raw ham in slices
- 70 g a slice of cooked ham
- 6 large leaves of cabbage
- garlic
- butter
- grated Parmesan cheese
- 2 eggs
- nutmeg
- parsley
- odor (celery, carrot, onion)
- salt
- pepper
To prepare the potato salami, boil the potatoes with the peel; in the meantime, reduce beetroot, carrots, turnip and cooked ham into cubes; chop the chestnuts. Boil first the leaves of cabbage, deprived of the central rib, then the diced carrots and turnip. Next, cook in a knob of butter, fried with a clove of garlic, diced carrots, turnip, beetroot and chestnuts. Add the cooked ham, salt and pepper everything. Peel the boiled potatoes, mash them and mix them immediately with the eggs, 40 g of Parmesan, the diced vegetables and ham, grated nutmeg, finely chopped parsley, salt and pepper. Cut the cabbage leaves in half then spread them on a cloth, placing them slightly crossed to form a rectangle; then flatten them with the meat tenderizer. Cover the leaves with the slices of raw ham, spread the mixture of potatoes on them and sprinkle with a tablespoon of Parmesan. Using the tea towel, roll up, close the roll in a sheet of film and place it in a fish pan with salted boiling water, flavored with the smells. After 15 minutes of boiling, drain the salami and let it cool, before slicing it and serve it in a serving dish with a garnish of your choice.
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