Finally, after weeks of not winning ANYTHING, I emerged victorious from the KSRO Potato Recipe Contest and Cookoff. The full article comes up on Napa.Patch.com later this week, but I can at least share a brief synopsis from the sponsor website and my recipe below. Yay taters!
The KSRO Good Food Hour Potato Recipe Contest & Cookoff recap.
Here's the recipe:
Potato and Prosciutto Rouladen with Red Onions, Radicchio and Roquefort
6 medium red potatoes
1 large red onion, thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground pepper to taste
2 heads radicchio, chopped
6 cloves garlic, crushed
2 tablespoons flat leaf parsley, chopped
1/2 cup plus 2 tablespoons butter, divided
1/2 cup Greek-style yogurt
8 thin slices prosciutto (4” wide by 6” long)
2/3 cup Roquefort cheese, crumbled
1 cup panko
1 tablespoon rosemary, finely chopped
Boil potatoes in a large pot until fork-tender, about 30-45 minutes. While potatoes boil, saute onion, salt, pepper and olive oil in a large skillet over medium high heat until translucent. Sprinkle radicchio with salt and pepper, then add to the skillet, stirring occasionally for about 3 to 5 minutes or until radicchio is wilted. Remove from heat.
When the potatoes are cooked, drain and return to pot. Add the garlic, flat leaf parsley, 1/2 cup butter, yogurt, salt and pepper. Mash well.
Preheat oven to 500 degrees. On a flat surface, place two slices of prosciutto next to each other, small ends toward you, and overlap long edges by about 1 inch. Repeat with remaining slices so you have four large pieces of prosciutto total. Spread the prosciutto with mashed potatoes, leaving 1 inch of prosciutto exposed on all sides. Sprinkle the bottom third (closest to you) with equal amounts of onions, radicchio and Roquefort. Picking up the end of prosciutto closest to you, roll it over the ingredients and tuck under them, continuing to gently roll away from you, sealing the ends.
Place seam-side-down on an ungreased baking sheet. Melt the remaining butter in a medium bowl in the microwave, then toss with salt, pepper, panko and rosemary. Sprinkle on the rolls, then bake for 5-10 minutes or until panko is light golden brown. Serve. (Serves four)
Comments