Roulade Of Potatoes And Escarole

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
686
FAT
118%
CHOL
185%
SOD
26%

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Ingredients for 4 servings

6 tablespoons unsalted butter, melted

1 cup unbleached flour

1 small onion, finely chopped

2 quarts water

1/2 cup freshly grated Parmigiano-Reggiano

2 tablespoons extra-virgin olive oil

1/8 teaspoon white pepper

2 pounds baking potatoes, like russets

1 pound escarole, washed, drained and finely chopped

Salt

6 eggs, slightly beaten

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