Potato Log

Boil the potatoes with the skin on; in the meantime, dice the beets, carrots, turnips and ham; chop the chestnuts. First parboil the Savoy cabbage leaves, with the central ribs removed, then the diced carrots and turnips. Then, fry 1 clove of garlic in a pat of butter and stir in the diced carrots, turnips, beets and chestnuts. Add the ham and season with salt and pepper. Peel the boiled potatoes, mash them and immediately mix with the eggs, 1/3 cup of Parmigiano cheese, the diced vegetables with ham, grated nutmeg, finely chopped parsley, salt and pepper. Cut the Savoy cabbage leaves in half and lay them on a kitchen towel, overlapping slightly so they form a rectangle; flatten with a meat tenderizer. Cover the leaves with slices of prosciutto crudo, spread the potato mixture on top and sprinkle with 1 tablespoon of Parmigiano cheese. Using the kitchen towel to help you, roll it up into a log, then wrap in plastic wrap and arrange in a fish poacher with salted boiling water, flavored with mixed vegetables. Boil for 15 minutes, then remove the log and let it cool before slicing; serve on a platter with your favorite garnish.