Ingredients
Potato rolls
120g potato purée (boil potatoes in water until cooked, strain and blend into a smooth shiny purée)
185g milk
8g live yeast
55g sugar
8g fine salt
500g bakers flour or 00 flour
1 whole egg
1 yolk
75g room temp butter
Oil spray
2 slices LP’s smoked mortadella per roll
Salsa fontana
1 clove
1 bay leaf
1/2 tsp coriander seed
1/2 cinnamon quill
250ml malt vinegar
120g brown sugar
1 1/2kg tinned San Marzano tomatoes
1/2 tsp mustard powder
1 clove garlic
1 tbsp tomato paste
Tabasco
Murray River pink salt
Recipe by Mitch Orr of Kiln
Photography by Jon Bader
Method
1. For the potato rolls: Warm the milk to blood temperature, add the yeast and sugar. Mix together and leave for the yeast to bloom, approx. 5 minutes.
2. Transfer to the bowl of a stand mixer. Add the potato purée and fine salt.
3. Mix together with the dough hook. Starting on a low speed, add in the flour. As the flour incorporates, increase the speed of the mixer to medium.
4. Mix until a dough is formed. Continue to let the dough knead.
5. After 2 minutes add the whole egg and egg yolk. Knead for another 2 minutes.
6. Slowly add in the butter, bit by bit. Once all the butter is incorporated continue to knead the dough for another 2 minutes.
7. Turn the dough into a metal bowl lightly sprayed with oil spray. Cover with plastic wrap and leave to rest until doubled in size.
8. Once doubled, cut dough into 50g portions. Roll into balls, place in a half baking tray lined with baking paper. Allow to prove until double in size again. Bake at 190°C for 20 minutes.
9. Turn out onto a resting rack to cool.
10. For the salsa fontana: Place all ingredients into a heavy based pot. Place over high heat and bring to a simmer.
11. Turn heat down to medium and reduce sauce until thick, stirring occasionally for approx. 1 hour.
12. Remove cinnamon quill and bay leaf. Blitz until smooth and shiny.
13. If sauce is too runny, return to heat and reduce until correct consistency is achieved.
14. Remove from heat and leave to cool.
15. To serve: Steam the potato bread in a bamboo steamer over a pot of boiling water until warm and soft. Slice the roll almost all the way through. Flip open and place a good dollop of salsa Fontana on both halves of the roll. Fold up the slices of mortadella, place into the roll, close the lid and eat fresh.