Sauté the chopped onion and mushrooms in a pan for 5 minutes.
Add the sausage removed from its casing and deglaze with half a glass of white wine.
Let cook for about 10 minutes and adjust with salt.
Thinly slice the potato with a mandoline, rinse and dry with a cloth.
Arrange 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° for 25 minutes.
Add the sausage and mushroom filling to the still warm potato base.
Roll everything up and serve.
Mandolina
Teglia
Carta forno
Gluten-free recipe, ideal as a main course.
Italy, Lazio
| Energy (kcal) | 126.96 |
| Carbohydrates (g) | 2.75 |
| of which Sugars (g) | 1.04 |
| Fat (g) | 7.76 |
| of which Saturates (g) | 3.4 |
| Protein (g) | 6.23 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.23 |
