Sauté the chopped onion and mushrooms in a pan for 5 minutes.
Add the sausage, removed from its casing, and deglaze with half a glass of white wine.
Let it cook for about 10 minutes and season with salt.
Thinly slice the potato with a mandoline, rinse it and dry with a cloth.
Arrange the grated mozzarella on a baking tray lined with parchment paper.
Add the overlapping potato slices, season with a pinch of salt and a drizzle of oil.
Bake at 190°C for 25 minutes.
Add the sausage and mushroom filling to the still-warm potato base.
Roll it all up and serve.
Mandoline
Baking tray
Parchment paper
Gluten-free recipe, ideal as a main dish.
Italia, Lazio
| Energy (kcal) | 126.96 |
| Carbohydrates (g) | 2.75 |
| of which sugars (g) | 1.04 |
| Fat (g) | 7.76 |
| of which saturates (g) | 3.4 |
| Protein (g) | 6.23 |
| Fibre (g) | 0.52 |
| Salt (g) | 0.23 |
