Vegetarian strudel
Instructions
Prepare the pasta: shelled an egg in a cup and gently tenderise using a meat mallet.
In a bowl mix 75 g flour with 25 g of soft butter and chopped, half beaten egg (keep the rest), a pinch of salt and 2 tablespoons cold water.
Knead with your hands until you have a dough that you will transfer on the work surface (or rather on the marble table), where you will be working much longer and vigorously.
Smooth and supple will, make a ball, rub with a little butter and put to rest under a pot upside down and previously heated.
Meanwhile, prepare the vegetables: check the leek and Zucchini, cut them into tocchettini and let them Brown in 2 tablespoons hot oil, along with the mushrooms, which are also deprived of any soil and reduced to thin strips.
Keep on vibrant vegetables for a few minutes then salt them, take them out and let them cool down.
Divide the cauliflower florets and place them on to boil in plenty of hot water, lightly salted.
Roll out with a rolling pin the dough into a disc rather thin and round below the closed fist hands and pull it back again by thinning the dough as much as possible without breaking it.
Place the pastry on a lightly floured towel off and pennellatene the edges with the egg.
At the center of the dough you have now cold vegetables (fried and boiled cauliflower) and sprinkle with fontina, cut into slices.
Using the towel, roll up the dough over itself and then slide the strudel on a greased plate, making sure that the seam of the dough rests against the bottom of the plate.
Brush with a little egg white and finally passed the strudel into the oven at 200 degrees for about 30 minutes.
Serve warm.
Ingredients and dosing for 4 persons
- For the dough:
- 75 g of white flour
- 25 g of butter
- 1 egg
- 1 pinch of salt
- For the filling:
- 300 g of zucchini
- 250 g of cauliflower
- 150 g of cultivated mushrooms
- 100 g of leek
- 100 g of fontina cheese
- 2 tablespoons of olive oil
- Salt
- Pepper
- For the plate:
- 1 walnut butter
- For the canvas:
- White flour