* 4 potatoes
* 1 or
* salt and pepper
* 3-4 tablespoons flour (enough to bind the composition)
* For the filling:
* 2 sausage huts
* 100 g cheese
* chopped green parsley
* For rolling roll:
10 thin slices of bacon
The well-washed potatoes are boiled in salted water. When they are well cooked and the fork easily enters them, they drain the water, they pass under a stream of cold water and they are peeled. Put in a bowl and pass. Season with salt, pepper and nutmeg powder. Add the egg, then the flour and mix well.
On a food foil greased with a little butter and with lightly floured hands, spread the potato composition in a thin layer of about 1 cm.
The cabanos is cut into thin slices, the cheese is put on the grater with large meshes, and the parsley is finely chopped. Distribute the cabanos slices over the potato top,
cover with grated cheese and sprinkle with parsley.
Using the foil, roll the potato top as tightly as possible.
The bacon slices are made into a rectangular (or square, braid, depending on the tray in which you will bake), as I also showed in the recipe for Chicken Drob in Bacon .
Put the potato roll in the middle of the braid, wrap it and shape it by hand, then (carefully!) Transfer it to a cake tray lined with baking paper (I just put it on the bottom of the tray).
Bake over medium heat until golden brown. During baking, check from time to time and drain any more melted fat.
Allow to cool in the pan, then portion.