Involtini di Patate Ripieni

1.Begin by peeling the potatoes and boiling them in salted water for about 15-20 minutes, or until fork-tender. Drain and let cool slightly.

2.Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out a small portion of the flesh from each half, creating a small cavity. Set aside the scooped potato flesh for the filling.

3.In a skillet over medium heat, add 2 tablespoons of olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes.

4.In a mixing bowl, combine the sausage meat, chopped cooked ham, reserved potato flesh, sautéed onion and garlic, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly combined.

5.Stuff each potato half with the sausage mixture, pressing down gently to pack the filling in.

6.In the same skillet, add the remaining 2 tablespoons of olive oil and heat over medium heat. Place the stuffed potato halves in the skillet, cut side up, and sprinkle with dried oregano.

7.Cook the involtini for about 5-7 minutes, until the bottoms are golden brown. Carefully flip them over and add the vegetable broth to the skillet, covering the pan with a lid.

8.Reduce the heat to low and let the involtini simmer for an additional 10-15 minutes, or until heated through and the flavors meld together. The broth will help keep them moist.

9.Serve the involtini hot, garnished with additional chopped parsley if desired.