Potato roulade with two fillings, spinach

From potatoes cooked the day before, brine, baby semolina, milk and egg, we made potato dough, filled with English bacon and cabbage, cooked in the form of a steamed roll. Sliced roll served with steamed spinach, topped with lard with fried onions.

Ingredients:

For the stuffed rolls: 800 g of potatoes 250 g children’s grits 250 g English bacon 250 g

td>cured cabbage 1 piece of egg 1 tbsp salami a little milk a pinch of salt A steamer in a pot with a little water and a lid For spinach: 1 package of spinach puree 50 cl cream 30% 2 pcs garlic cloves 1 pk onions fat as desired solamyl Other: 3 pcs bulbs fat

Procedure:

1. Boil the potatoes not too soft and in their skins, a day in advance
2. The next day, peel them, grate them, mix them with semolina, salt, salt, egg and if necessary a little milk, make a dough, divide it into two parts, roll them out into a rectangle about a centimetre thick
3. Place the English bacon on one sheet and the sauerkraut on the other, which we have rinsed, drained and sweetened
4. Roll up the rolls and steam for 30 minutes
5. Put the lard in a saucepan, add the onion, let it brown, then the spinach (you can also use fresh spinach if you have it), simmer, season with salt, pepper, garlic, thicken with a little solamyl, which we dissolved in water, soften with cream and do not cook anymore
6.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika

spinach