Kartupelu rulete ar maltas galas pildijumu - Latvia

Main coursea few minutes24 months


1 kg floury potatoes

50 g Parmigiano Reggiano

1 egg

2 tablespoons sour cream

salt and pepper

For the filling:

300 g ground beef

1 medium onion

extra virgin olive oil to taste

beef stock to taste

salt and pepper


Boil the potatoes and let them cool, then peel and mash them in a bowl. Add the egg, grated Parmigiano Reggiano, sour cream, salt and pepper. Spread the potato dough on a wet cloth or parchment paper, with a thickness of at least one centimetre. Prepare the filling by combining the olive oil and the chopped onion in a pan. Fry the onion gently and add a little stock. Add the minced meat and cook it through gradually adding a little stock, reducing it completely. Allow to cool. Pour the meat filling on the spread potatoes distributing it well to the edges. With the help of the cloth or parchment paper gently roll it up. Grease the roasting pan with a little olive oil and lay the roll on it, sprinkle with grated Parmigiano Reggiano and pepper then bake at 200°C for at least 40 minutes until golden brown. Let it cool and cut into slices to serve with an undressed tomato salad and a bowl of sour cream.

  • Beef stock: 200 g. beef broth, celery, carrots, onion, water and salt. Put all ingredients in a pot and cover with water. Boil on low heat for at least 1 hour. Check the water level so that it doesn't reduce too much. Filter.
Recipe by Sabrina Tocchio Natosottoilcavolo

Complete your menu