A delicious potato roll stuffed with sausage and mushrooms, perfect as a main dish and gluten-free.
Sauté the chopped onion and mushrooms in a pan for 5 minutes.
Add the sausage without the casing and deglaze with half a glass of white wine.
Let it cook for about 10 minutes and adjust the salt.
Thinly slice the potato with a mandoline, rinse and dry with a cloth.
Place the grated mozzarella on a baking tray lined with parchment paper.
Add the overlapping potato slices, season with a pinch of salt and a drizzle of oil.
Bake in the oven at 190°C for 25 minutes.
Add the sausage and mushroom topping to the still warm potato base.
Roll it all up and serve.
Mandoline
Baking tray
Parchment paper
Gluten-free recipe, ideal as a main dish.
Italia, Lazio
| Energy (kcal) | 134.69 |
| Carbohydrates (g) | 3.07 |
| of which Sugars (g) | 1.82 |
| Fat (g) | 8.18 |
| of which Saturates (g) | 3.59 |
| Protein (g) | 6.67 |
| Fiber (g) | 0.6 |
| Sale (g) | 0.25 |
