For the roll
For the filling
1 Peel freshly cooked potatoes and squeeze through a potato ricer. Mix the oil and turmeric well and add to the puree to color the potatoes, giving the roll its characteristic yellow color. Add the Test of the ingredients and mix until the dough is soft and well blended.
2 Prepare the roll by spreading the dough over a sheet of aluminum foil, cover with layers of the filling ingredients and then rolling jelly-roll fashion.
3 Refrigerate for half an hour before removing the foil. Cut into slices and serve cold.
Advice of Wine to combine
Suggest from Sommelier
For this mixture of creamy textures we're looking for affinity with a Chardonnay, oak-aged and lush, but fresh on the palate, with a framework of vanilla, as in the dish.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.