Season: all
Ingredients – Serves 6
1 kg yellow potatoes
100 g spinach or chard boiled
50 g gorgonzola
200 g fresh ricotta
2 tablespoons corn starch
300 g white spelt flour
100 g ghee (clarified butter)
1 egg
1 teaspoon of Indian Masala Tea Virya®
1 teaspoon of trikatu Virya®
4-5 fresh sage leaves
rock salt to taste
Method
Boil the potatoes and pass through a potato masher. Mix with the flour, the egg, the Indian Tea Masala Virya® and a pinch of salt. Work the mixture with your hands to obtain a homogeneous mixture and, with a rolling pin, roll it out in a round shape of 1cm tall. Lay it on a kitchen towel.
Separately, prepare the stuffing by chopping the spinach and mixing it with the ricotta, Gorgonzola, the trikatu Virya® and corn starch. Spread the filling over the surface of potatoes and, using the towel, roll it up. Tie the ends of the roll with white kitchen string. Boil the roll in salt water for 20 minutes. Drain, let it cool for a few minutes, gently take away the towel and place the roll on a cutting board and cut into slices 1 cm thick.
Season with hot ghee, melted in a water bath flavoured with sage leaves.