PROSCIUTT-WRAPPED ROASTED GARLIC POTATO MEDALLIONS
Steps:
- Cut the tops off 6 cloves of garlic and toss with olive oil, salt, and pepper. Roast in an aluminum foil pouch at 400 for 25 to 30 minutes. Meanwhile, boil the potatoes until tender, then drain, peel, and mash them in a bowl. Remove garlic from oven; peel and mash it as well. To potatoes, add garlic, 2 tbsp butter, egg yolk, grated cheese, salt, pepper, and nutmeg. Arrange slices of prosciutto side by side on top of parchment or waxed paper, and cover the prosciutto with a half-inch layer of potato mix. Roll layers into a jelly roll, making sure the potato is fully wrapped in prosciutto. Refrigerate the roll to harden (1 hour), then remove parchment and slice it into 18 medallions. Sprinkle flour on both sides. In batches, fry medallions in a pan with butter and a splash of olive oil. Remove once both sides are golden brown. Drizzle with infused olive oil and balsamic vinegar. Makes 6-8 servings.
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