Panchetta Stessa wrapped spicy potato rolls.

Cut 2 large potatoes into chunks of roughly equal size. Use firm waxy fleshed varieties for best results. Place into cold, lighty salted water in a suitable heavy based saucepan and bring to a boil. Reduce the heat and simmer until the potatoes are well cooked and tender. Remove the potatoes from the water and place into a large mixing bowl. Mash thoroughly until all lumps are worked out. Set aside to cool.

Finely dice the onion and garlic. Place the grapeseed oil in a heavy based frypan. Add the chopped onion and garlic and sweat till just translucent. Do not overcook. There should be no caramelisation whatever. Chop the Shitake mushrooms and add to the onion and garlic. Finely grate the fresh Ginger and chop the spring onions coarsely at an angle white part plus a little of the green. Remove the leaves from the Rosemary and chop roughly. Roughly chop the Cilantro. Add all of these ingredients to the onions and stirfry for a minute or so on low to medium heat just to combine the flavours.

Thoroughly combine all of the ingredients with the potatoes except for the Stessa. Take about 5 strips of Stessa and place side by side slightly overlapping each other. Make a "sausage" about 25mm thick the same length as the width of the Stessa strips and place across the. Roll the Stessa around the potato to completely encase it. Continue until you have used up all the ingredients. Place into a preheated oven for approximately twenty minutes at 200 deg C. or until the Stessa is golden brown. When fully cooked serve hot with vegetables, etc.