Kartupelu rulete ar maltas galas pildijumu - Latvia

Sabrina Tocchio - Natosottoilcavolo

  • Difficoltà


  • Stagionatura

    24 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.


Potato roll with ground beef and sour cream is one of many typical Latvian dishes.  I chose Latvia because it is where I spent the most important three months of my life.  Here I met my adopted son and experienced some of his life. We made cakes for breakfast, we cooked pasta which was new to him, and he accepted it with enthusiasm. I showed him a variety of other foods he didn't know existed. We had problems finding some ingredients not only dear to us but also staples of our Mediterranean diet.  One of these was Parmigiano Reggiano but also olive oil, prosciutto, mortadella, mozzarella… I had to get to the centre of Riga to a big foreign products store and it was there!  I couldn’t give up Parmigiano Reggiano no matter what the price! Hence this enhanced Latvian dish, a potato roll with ground beef and sour cream, was born.  I embellished it with our noble Parmigiano Reggiano, replacing their "rīvētu sieru" (grated cheese).
Sabrina Tocchio