Cindy saw this recipe on line at tasty.com, volunteered to make it for us and we quickly agreed – even without seeing the recipe, I was sure I would like it just from the name of the dish. If you look at the website, it even had a short step-by-step video which you should watch before making the dish. Here's a web shot of how it should look.
6 potatoes, peeled - see comments at the end
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1. Preheat oven to 350˚F (180˚C).
2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
7. Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
9. In a bowl combine the spinach mixture and the ricotta. Set aside.
12. Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
12. Once it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
13. Sprinkle with parsley for garnish (oops, forgot it). Slice and serve immediately.
We all thought it was delicious and a definite keeper recipe. Cindy used a full can of tomato sauce rather than a can of drained diced tomatoes which made her sauce too runny and gave her too much. It didn't impact the flavor much but it made it run out the ends. A couple of other notes: Make sure the potatoes are well overlapped as shown in the video or it can come apart as hers did and I think Russet potatoes would work better than the waxy ones we had on hand as they will get softer when baked for easier rolling and their extra starch will help them stick together better.
Here’s another recent meal using the Wurst Kitchen’s TPO (tomato, pepper, onion) sausage and our home grown peppers – grilled the sausage and fried the peppers in a hot pan for a little caramelization to satisfy Bev. It was delicious.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
8/1/19 event date
8/1/19 event date