In this (gluten-free) spin on a classic roulade, mashed potatoes serve as the base layer (or wrapper), and they are topped with provolone cheese and a well-seasoned ground beef filling. Plastic wrap is essential to forming the log, as is chilling it…
briefly in the refrigerator, to help set the shape. After that, it's sprinkled with parmesan and passed under a hot broiler to melt the cheese inside and out.
- 2 potatoes
- ground black pepper
- 1/2 onion (diced)
- 1/2 eggplant (chopped)
- 1/2 green bell pepper (diced)
- 1/2 red bell pepper (diced)
- 250 grams ground beef
- 3 tablespoons tomato sauce
- cheese slices (provolone)
- parmesan cheese
- Boil the potatoes 15 minutes and, when softened, drain and mash them. Salt and pepper to taste and add whatever other herb you like.
- Separately, in a large skillet saute all the onion, eggplant, and bell peppers together with the ground beef and tomato sauce until golden. Salt and pepper to taste.
- Lay out a sheet of plastic wrap and spread the mashed potatoes on top. It may be easier to place a second sheet of plastic wrap on top of the potatoes and spread it by hand. Either way, the layer should be no more than 1 centimeter thick.
- Cut around the edges to have a perfect rectangle.
- Down the middle of the long side, lay down the provolone cheese and place the ground beef mixture on top.
- Using the plastic wrap to help, roll up the Swiss roll starting on the long side.
- Refrigerate for a few minutes.
- Grate Parmesan cheese on top of the Swiss roll and set under the broiler for a few minutes until melted.
|Calories290Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|