Peel, clean and grate the potatoes and the Jerusalem artichoke. Put them in a colander and press a paper towel against them, to remove excess liquid. Add the flour and mix it.
Heat one spoon of oil in a 20 cm diameter non-stick pan. Press some of the mixture on the pan, to obtain a compact thin layer and cook it for 10 minutes per side.
To cook the underside, let the rosti slide in a plate and put it back on the pan turned upside down. Repeat the same process for the other rostis.
Wrap each tomino with 3 slices of speck and grill them in the oven for 5-10 minutes.
Put one tomino on each rosti and serve when hot.
Speck Alto Adige I.G.P.
