The potatoes are in the dough, not the filling -- a strucolo is a Friulian strudel, and in many cases the dough includes ingredients other than flour. The cooking methods are also variable, and in this case the strudel is boiled rather than baked. The recipe is from the city of Gorizia, and is drawn from Alessandro Molinari Pradelli's La Cucina Friulana. To serve 6 you'll need:

For the dough

2 1/4 pounds (1 k) potatoes

1 3/4 cups (175 g) flour

1/3 cup (60 g) sugar

An egg

2 tablespoons unsalted butter

For the filling

4 apples, peeled, cored and sliced

3 ounces (75 g) raisins, soaked in warm water and excess moisture squeezed out

1/3 cup + 1 tablespoon (80 g) sugar

2 ounces (50 g) pine nuts

2 ounces (50 g) nutmeats, ground

1/3 cup bread crumbs

2 tablespoons unsalted butter

The grated zest of an organically grown lemon

Powdered cinnamon

Garnish

Melted unsalted butter

Powdered cinnamon

Boil the potatoes in lightly salted water until they're fork tender, peel them, and put them through a potato rice. Combine the potatoes with the flour, egg, and butter to make a smooth dough; moisten its surface and cover it with a heated bowl.

In the meantime, combine all the ingredients of the filling.

Lay a cloth out on your work surface, flour it, and roll the dough out as thin as you can. Sprinkle the filling over the dough. Next, grip one edge of the cloth parallel to the edge of the dough and lift it so that the dough falls over on itself; continue lifting gently to keep the dough moving, so it rolls up like a jellyroll. Wrap it in the cloth, tying the cloth so it won't come open, and steam the strucolo for about 45 minutes.

Unwrap it, turn it out onto a platter, slice it, sprinkle it with melted butter and cinnamon, and serve it steaming hot.

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