For the potato-broccoli roll, boil the potato until soft. Divide broccoli into florets and cook in salted water until al dente. Quench with cold water. Remove the skin from the potatoes while they are still hot, then strain or mash them and quickly mix them with the flour, semolina, egg, butter and salt to form a dough. If necessary, add a little more flour or semolina if the dough is very sticky. Let rest briefly.
Dust a sheet of baking paper very well with flour and simply press the potato dough into a rectangular shape by hand. Sprinkle cheese slices or grated cheese on top and place chopped broccoli tightly on top. Sprinkle roasted onions on top.
Wet a dish towel. Roll up the potato roll with the help of the baking paper, remove the baking paper and lift it onto the wet tea towel. Roll up well in the tea towel and tie with spaghetti.
In a large pot, bring salted water to a boil. Carefully place the roll in and reduce the heat so that the roll only pulls but does not boil. Leave to stand for 20 minutes.
If you have heat-resistant plastic wrap, you can spread the dough directly on it, roll it up and place it in the water with the plastic wrap.
In the meantime, mix the dip and serve with the potato roll.
Preparation Tip:
You can vary the cheese as you like. If you like it heartier, add bacon cubes or ham to the filling. The fried onions can be bought as a ready-made product, or you can simply make them yourself.
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