Rullepølse
Buskerud — Mother recipe · en it
Rullepølse, a rolled pasta filled with spinach and potatoes, crispy on the outside and soft on the inside, typical of the Buskerud region in Norway.
📷 Andrva — CC BY 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- 200g of pasta for rolling
- 200g of potatoes
- 200g of spinach
- 100g of capers
- 50g of butter
- 50g of olive oil
- Salt and pepper to taste
- 2 eggs
- 100g of grated cheese
Method
- Peel and cut the potatoes into cubes, cook in salted water and drain.
- Blanch the spinach leaves, then mash them with a knife, mix with the potatoes, capers, butter, olive oil, salt, and pepper.
- Lay out the pasta and apply the filling to one half, leaving a margin to gather the pasta.
- Fold the free pasta over the filling, forming a cylinder.
- Cook in boiling water for about 15 minutes, then add a bit of water and cook for another 5 minutes.
- Drain, mix with the eggs and grated cheese, and serve hot.
The story
Rullepølse is a traditional dish from the Buskerud region in Norway, dating back to agricultural times when pasta was used to preserve vegetables and potatoes during the summer months.
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